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Mustard Greens and Tofu with Rice Noodles
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12 minutes
2 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
rice noodle
tofu
sesame oil
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 29.4% of RDA
• Carbs: 16.5% of RDA
• Fat (total lipid): 31.8% of RDA
• Fiber: 10.1% of RDA
• Fructose: 0.0% of RDA
• Protein: 11.1% of RDA
• Sodium: 3.3% of RDA
• Sugar: 1.0% of RDA
• Vitamin A (IU): 23.8% of RDA
• Vitamin B6: 5.0% of RDA
• Vitamin C: 19.7% of RDA
• Iron: 0.0% of RDA
• Magnesium: 12.4% of RDA
• Manganese: 17.1% of RDA
• Niacin: 2.8% of RDA
• Potassium: 6.3% of RDA
• Zinc: 9.1% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
4
ounces, weight
Packages of rice noodles vary in their weight, from approx 10oz to 16oz. You need about 1 cup of dry rice noodles for this recipe.
 
1/2
packages
extra firm.
 
3/4
cups
 
1
tbsp
or any high heat oil.
 
1
tbsp
or 1/4 tsp red pepper flakes.
 
 
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PREPARATION
1.
Boil water to prepare noodles. Cook according to package instructions, but make sure you time them to be done so they can be added to the sautéing tofu and stems without delay!.
2.
Drain (if necessary, and press, if you like) the tofu. Slice it up any way you like. In a skillet, heat cooking oil over medium-high heat. Add tofu and sear as much as you desire, adding the hot pepper/chili oil after a couple of minutes. It may be helpful to cover with a lid, if the water still in your tofu gets all splattery with the hot oil!.
3.
In a small saucepan/pot bring just a cup or so of water to a boil. Once boiling, drop the stems in. Once they start to turn a brighter green, they're done. Dump the greens and water into a colander and splash them with some cold water to stop the cooking of the stems.
4.
About 30 seconds before you think the tofu will be done, add the stems. Stir and sauté the tofu and stems, adding the black pepper at this point (and the red pepper flakes, if you didn't use the spicy oil earlier). Once that's had 30-60 seconds to combine, add the rice noodles. Stir and heat together, until thoroughly mixed and heated.
5.
Serve on its own, in a broth, or accompanied with other stir-fried vegetables.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 589
Protein 12.5 g
Carbohydrates 45.3 g
Iron 0 mg
Fiber 2.83 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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