Oriental Tofu and Noodle Bowl

Serves 5

1 pound firm tofu, rinsed, patted dry, and sliced 1⁄2 inch thick
3 tablespoons freshly squeezed lemon juice
2 tablespoons soy sauce
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon finely grated lemon zest
2 tablespoons canola oil
1 tablespoon minced ginger
1⁄2 cup scallions, chopped
1 tablespoon minced garlic
1⁄2 pound bean sprouts, picked
1 red bell pepper, julienned
1 red onion, julienned
Salt and white pepper, to taste
2 eggs, lightly beaten
1 pound thin rice noodles, soaked in cold water for 2 hours and drained
2 tablespoons oriental curry powder

In a bowl, combine the tofu, lemon juice, soy sauce, extra-virgin olive oil, vinegar, and lemon zest. Marinate the tofu for 15 minutes. Sear the tofu in a preheated pan until it is nearly dry and well browned, about 6 to 8 minutes on each side. Set aside.

In a hot wok, add 1 tablespoon of canola oil and stir-fry ginger, scallions, and garlic for 30 seconds. Add bean sprouts, pepper, and onion. Season and cook for 1 minute and set aside. Wipe out wok and coat well with 1 tablespoon of canola oil. When oil is smoking hot, add eggs and rotate the pan to quickly spread the eggs into a pancake shape. While the egg is still partially liquid, add rice noodles to the wok. Stir and fold noodles, and the eggs should be broken up into small pieces and dispersed uniformly.

Continue to stir to avoid letting the noodles stick to the pan. Add curry powder. Add the tofu and vegetables back into the wok with the noodles and continue to stir until everything is steaming hot. Take care so that the tofu does not break. Serve hot in a bowl.

TD&N Nutrient Analysis: Calories: 644; Total Fat: 22 g; Saturated Fat: 3 g; Polyunsaturated Fat: 4 g; Monounsaturated Fat: 10 g; Cholesterol: 85 mg; Sodium: 729 mg; Carbohydrates: 95 g; Fiber: 5 g; Protein: 20 g

TD&N Tip: By using low-sodium soy sauce, you reduce the recipe by 286 milligrams of sodium.

— Recipe by Chef Hari Nayak