Best Weight Watchers Spicy Tofu Noodle Soup Recipes

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WEIGHT WATCHERS SPICY TOFU NOODLE SOUP



Weight Watchers Spicy Tofu Noodle Soup image

I am an idiot. Last year I GLUED all my weight watchers recipes out of weight watchers magazines into an exercise book. Come this year when I am given not one but two recipe folders to hold snippets out of magazine I have to try and unglue them. The result is not successful. So I am putting them on recipezaar to print them out to organise them, damn last years OCD. I'm not sure what issue they are from but this is definitely from weight watchers magazine

Provided by cakeinmyface

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

low-fat cooking spray
1 small leek, sliced
1 teaspoon red chile (finely diced)
1 orange bell pepper, cut into strips
1 garlic clove, sliced
2 cm fresh ginger, sliced
1 pint vegetable stock (hot)
2 pak choi
2 (150 g) udon noodles (straight to wok)
175 g silken tofu, drained and sliced
lemon wedge, to serve

Steps:

  • heat low fat cooking spray in a frying pan, add leek chilli and pepper strips and stir fry for 3 minutes transfer to a large pan.
  • add the garlic ginger and stock to the pan and bring to the boil. simmer for 5 min until veg is tender.
  • seperate the pak choi leave and add them to the pan with the noodles and tofu. heat through for 2 minutes until hot. serve with lemon wedges.

Nutrition Facts : Calories 637.2, Fat 3.9, SaturatedFat 0.5, Sodium 2775.6, Carbohydrate 126.5, Fiber 8.2, Sugar 3, Protein 22.9

SWEET AND SPICY TOFU WITH SOBA NOODLES



Sweet and Spicy Tofu With Soba Noodles image

If you don't cook tofu often (or even if you do), this unfussy tofu dish is for you: There's no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil's high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great. What's more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side.

Provided by Sarah Copeland

Categories     dinner, weekday, noodles, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 1/2 (14-ounce) packages firm tofu, drained
2 tablespoons canola oil
2 tablespoons sesame oil
1 (8-ounce) package all-buckwheat soba noodles
4 garlic cloves, smashed
1 (1-inch) piece ginger, peeled and thinly sliced
1 small bunch green onions, white and green parts separated, cut into 2-inch matchsticks
1/3 cup soy sauce or tamari
3 tablespoons dark brown sugar
1 teaspoon black pepper
Pinch of red-pepper flakes
4 mini or 1 large, thin-skinned cucumber, thinly sliced
4 radishes, thinly sliced
Handful of cilantro leaves, for serving
1 lime, cut in wedges, for serving

Steps:

  • Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
  • Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
  • Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
  • Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
  • Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
  • Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 23 grams, Carbohydrate 66 grams, Fat 28 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1652 milligrams, Sugar 9 grams, TransFat 0 grams

ASIAN TOFU NOODLE SOUP



Asian Tofu Noodle Soup image

Ginger, garlic and sherry jazz up this soup loaded with veggies and noodles. We like to accent ours with peanuts and green onions. -Diana Rios, Lytle, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon canola oil
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, optional
1/2 pound sliced fresh mushrooms
1 carton (32 ounces) reduced-sodium chicken broth
1/4 cup sherry or reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
7 ounces firm tofu, drained and cut into 1/2-inch cubes
1 cup fresh snow peas, julienned
1 large carrot, shredded
2 green onions, thinly sliced
8 ounces uncooked Chinese egg noodles or uncooked spaghetti
Optional: Finely chopped peanuts and additional green onions

Steps:

  • In a large saucepan, heat oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute or until fragrant., Add mushrooms, broth, sherry and soy sauce; bring to a boil. Cook, uncovered, 5 minutes. Add tofu, snow peas, carrot and green onions. Reduce heat; simmer, uncovered, 4-6 minutes longer or until vegetables are crisp-tender., Meanwhile, cook noodles according to package directions; drain and divide among 4 bowls. Pour soup over noodles. If desired, sprinkle with peanuts and green onions.

Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1961mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.

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