Tofu and Vegetable Noodle Bowl
- 2 oz. multigrain spaghetti, uncooked
- 1 Tbsp. KRAFT Light Asian Toasted Sesame dressing
- 1/2 cup fresh broccoli florets
- 1/2 cup red pepper strips
- 4 oz. firm or extra firm lite silken tofu, cubed
- 1 Tbsp. hoisin sauce
- 2 Tbsp. vegetable broth
- 2 Tbsp. chopped green onion
- 3/4 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
- 1/2 cup mandarin orange segments, canned
- 8 fl oz (1 cup) drinking water
- COOK spaghetti in large saucepan as directed on package.
- HEAT dressing in large nonstick skillet on medium heat.
- Add broccoli and peppers; stir-fry 3 min.
- or until vegetables are crisp-tender.
- Add tofu and hoisin sauce; stir-fry 2 to 3 min.
- DRAIN spaghetti; return to same pan.
- Add broth; cook 1 min.
- or until heated through, stirring occasionally.
- Add tofu mixture and onions; mix lightly.
- SERVE cottage cheese topped with mandarin segments for dessert.
- SERVE an 8 fl oz glass of water with the meal.
multigrain spaghetti, sesame dressing, fresh broccoli florets, red pepper, silken, hoisin sauce, vegetable broth, green onion, s, orange segments, water
Taken from www.kraftrecipes.com/recipes/tofu-vegetable-noodle-bowl-109422.aspx (may not work)