Ingredients
¼ cup reduced sodium soy sauce or coconut aminos
1 tablespoon brown sugar
½ tablespoon oyster sauce
1 tablespoon sesame oil
2 teaspoons balsamic vinegar
1 tablespoon chili crisp
½ teaspoon ground ginger
½ teaspoon garlic powder
8 miniature cucumbers
½ cup unseasoned rice vinegar
1 teaspoon salt, divided, optional
16 oz firm tofu
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 package (10.6 oz) microwavable rice noodles
Directions
**Recipe note: The sodium in this recipe can be reduced, but not eliminated by using coconut aminos in place of the reduced sodium soy sauce and eliminating the salt. The nutrition facts shown reflect those changes.
Contact
Phone:
Fax :
785-576-1146
Email:
rdn@manhattannutritionclinic.com
Address:
200 Research DRIVE,
MANHATTAN, KS