Here's a recipe for a vegetarian, low-carb "Pad Thai". This was modified from a recipe in a cookbook called The Soy Zone. The whole recipe is 2 condiments, 1 fat, 1 P, and 1 V.
Sauce (2 condiments, 1 fat): 1 TBSP apple cider vinegar 1 TBSP low-sodium soy sauce 2 tsp peanut butter Tofu mixture: 1/2 cup extra-firm tofu, cubed (1P, adjust amount if it is different for your plan. 1/2 cup is one protein on the gold plan) 1 clove garlic, minced 2-3 green onions, minced (1/2 V) crushed red pepper to tast 1/2 cup mung bean sprouts (1/2 V) Mix sauce ingredients and set aside. Spray pan with PAM or other cooking spray. Cook tofu, garlic, green onions, and crushed red pepper for 3-4 minutes. Add bean sprouts and cook another 3-4 minutes. Stir in sauce and heat until warm. |
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