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Sesame Tofu and Asian Slaw Recipe


Atkins Sesame Tofu and Asian Slaw
13.2g
Glucides nets Atkins™
Prep Time:35 Minutes
Style:Asian
Cook Time:0 Minutes
Phase:Phase 3
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

14g

Protein

24g

Fat

6g

Fiber

334.2cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 6tbspTamari Soybean Sauce
  • 2tbspToasted Sesame Oil
  • 0 1/4teaspoonSucralose Based Sweetener (Sugar Substitute)
  • 1fl ozFresh Lime Juice
  • 0 1/4cupCilantro
  • 4large (1" to 1-1/4" dia)Radishes
  • 1small (3" long)Scallions or Spring Onions
  • 1cupMung Beans (Mature Seeds, Sprouted)
  • 1medium head (about 5-3/4" dia)Green Cabbage
  • 4tbspCanola Vegetable Oil
  • 14ozFirm Silken Tofu

DIRECTIONS

  1. Stir together 2 tablespoons soy sauce, sesame oil, granular sugar substitute and 2 Tbsp lime juice.
  2. For the slaw: Combine minced cilantro, sliced radishes, diced scallions, bean sprouts and shredded head of cabbage in a large bowl.  Toss with dressing and set aside.
  3. For the tofu: Stir together 4 tablespoons soy sauce and 2 tablespoons of oil in a shallow dish. Add tofu and turn to coat.
  4. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat until simmering; add tofu and cook in batches until browned, about 2 minutes per side, adding more oil if necessary. Drain on paper towels.
  5. Immediately serve slaw atop warm tofu and enjoy.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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