Serves: 4
Total Calories: 322

1 (6-ounce) package uncooked rice sticks, (rice noodles)
1 (10-ounce) package firm or extra-firm tofu, cut into 3/4-inch cubes (1 1/2 cups)
1 tablespoon peanut oil
1/2 (3 1/2-ounce) package peanut sauce mix
1 cup coconut milk
2 cups shredded Chinese (napa) cabbage
2 cups shredded spinach
1 cup , cut (1-inch) green onion
1 cup fresh bean sprouts
1/4 cup , coarsely chopped dry-roasted peanut

1. Cook rice sticks as directed on package.

2. Meanwhile, gently press tofu between layers of paper towels to remove excess moisture.

3. Heat oil in large nonstick skillet or wok over medium heat until hot. Add tofu cook and gently stir 4 to 5 minutes or until lightly browned. Remove from skillet cover to keep warm.

4. Drain rice sticks cover to keep warm.

5. In same skillet, combine sauce mix and coconut milk mix well. Bring to a boil, stirring constantly. Reduce heat to low simmer 4 minutes, stirring occasionally. Add cabbage, spinach, onions, bean sprouts and tofu cook and stir until thoroughly heated. Serve over cooked rice sticks sprinkle with peanuts.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 550 * Calories from Fat: 240 * % Daily Value: Total Fat: 27 g 42% * Saturated Fat: 14 g 70% * Cholesterol: 0 mg 0% * Sodium: 550 mg 23% * Total Carbohydrate: 61 g 20% * Dietary Fiber: 6 g 24% * Sugars: 15 g * Protein: 16 g * Vitamin A: 60% * Vitamin C: 35% * Calcium: 20% * Iron: 35% * Dietary Exchanges: 2 Starch, 1 1/2 Fruit, 1 1/2 Vegetable, 1 Medium-Fat Meat, 4 Fat or 3 1/2 Carbohydrate, 1 1/2 Vegetable, 1 Medium-Fat Meat, 4 Fat

See Cook's Note: Tofu

Nutritional Facts:

Serves: 4
Total Calories: 322
Calories from Fat: 71

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