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Dinner tonight a new recipe. Sticky Tofu Bun Bowl. Used 1/2 the rice noodles and double the crisp raw veggies. tofu tossed in hoisin and soy & sriracha. bowl dressed with a T of Ken's light Asian soy. total damage 500 Calories
Diet Calendar Entry for 17 May 2021:
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1345 kcal
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Fat: 66.34g | Prot: 49.01g | Carb: 140.94g.
Breakfast: Cream (Half & Half), Fresh Gourmet Sliced Almonds Toasted, Millville Steel Cut Oats, 365 Chia Seed, Great Value California Sun-Dried Raisins, Butter, Cream (Half & Half). Lunch: Friendly Farms Greek 100 Calories - Tropical Fruit. Dinner: Peanut Oil, Ken's Steak House Lite Asian Sesame Dressing, Lee Kum Kee Hoisin Sauce, Calavo Avocado, Chinese Cabbage, Fresh Express Shredded Carrots, Pork (Lean and Fat Eaten), Cucumber (Peeled), Dry Rice Noodles, Nasoya Firm Tofu. Snacks/Other: Cream (Half & Half), Simply Nature Almond Butter, Savoritz Soup & Oyster Crackers. more...
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 Comments
i have a horrible time cooking rice noodles correctly lol. this looks amazing
17 May 21 by member: maxine rockatansky
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I've never tried tofu, but it all looks so appetizing. Might have to try that!
18 May 21 by member: Debbie Cousins
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almost too pretty to eat nice
18 May 21 by member: ridemariel
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pan fry tofu cubes in a smidge of peanut oil turning till crisp then toss in a sauce of 1T soy or dumpling sauce, 2 hoisin, 1 tsp sriracha. Coat then remove & set aside. Add a T of Ken's low cal Asian Sesame to the remaining tofu coating sauce and use that to dress the noodles and veggies. veggies include 1/4 of a ripe avocado, so as that gets stirred it also adds silkiness to the sauce.
18 May 21 by member: ASaucyGal
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