Crumbled tofu, mushrooms, and crunchy vegetables simmered in a bright orange-soy sauce, piled into cool lettuce cups with rice noodles.
40m prep · 20m cook · 4 servings
- ½ block Extra-firm Tofu
- 8 oz Brown Rice Vermicelli Noodles
- ⅓ cup Vegetable Broth
- ¼ cup Orange Juice
- 2 ½ tbsp Soy Sauce
- 2 tbsp Rice Vinegar
- 2 tsp Cane Sugar
- 2 tsp Cornstarch
- 1 tbsp Neutral Oil
- 8 oz Cremini Mushrooms
- 1 whole Bell Pepper
- 1 can (8 oz) Water Chestnuts
- 1 ½ cups Shredded Carrots
- 3 whole Green Onions
- 4 cloves Garlic
- 1 tbsp Fresh Ginger
- 2 whole Iceberg Lettuce
- 2 tsp Toasted Sesame Seeds
Instructions
Estimated nutrition (per serving)
Calories410 kcal
Protein10g
Carbs74g
Fat7g
Fiber7g
Sodium350mg
Sugar9g
