Spicy Fettuccini & Crispy Tofu, Mushrooms & Spinach March 20 2015 2 Comments

Spicy Fettuccini, Crispy Tofu, Mushrooms and Spinach with zero calorie Skinny Dip NoodlesServes 2
(recipe & photo courtesy of Dyan Price of Let's Talk Food)

1 bag Skinny Dip Noodles Fettuccini, or any shape
4 oz silken lite firm tofu
2 cups fresh baby spinach
1 cup sliced fresh mushrooms
1 tablespoon light soy sauce
2 teaspoons olive oil
1 teaspoon ground ginger
1 teaspoon dried cilantro leaves 
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We love creative recipes from our customers and we think Dyan's is a real winner!  Easy to make, low calorie and vegetarian friendly.  Rinse and drain noodles; let sit.  Drain tofu on paper towels, then cube.

Add 1 teaspoon oil to a large nonstick skillet wok over high heat. Add mushrooms and stir fry 1 minute or until golden brown. Add spinach and cook 1 minute until wilted.  Add soy sauce, ginger and cilantro, then add noodles. Toss and cook 1-2 minutes until hot. Transfer to a plate and cover to keep warm.
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Add 1 teaspoon oil to skillet wok. When it's hot add tofu and cook until crispy, flipping occasionally. Add to noodles mixture and serve immediately.
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Nutrition Per Serving 
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Calories: 88     Carbs: 4 grams     Protein: 7 grams
Fat: 5 grams     Sodium: 319 mg     WW Points Plus: 2
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