Servings: 6

Per Serving:

Calories: 404

Protein: 20g - Carbohydrates: 59g - Fat: 11g

Fiber: 9g - Sugar: 13g - Sodium: 951mg

Ingredients:

• 1 Package (12oz) Whole Wheat Fettuccine

• 1/4 Cup Rice Vinegar

• 3 tbsp. Reduced-Sodium Soy Sauce

• 2 tbsp. Brown Sugar

• 2 tbsp. Fish Sauce

• 1 tbsp. Lime Juice

• 3 tsp. Canola Oil, Divided

• 1 pkg (12oz) Extra-Firm Tofu, Cubed

• 2 Medium Carrots, Grated

• 2 Cups Snow Peas

• 3 Garlic Cloves, Minced

• 2 Large Eggs, Gently Beaten

• 2 Cups Bean Sprouts

• 3 Green Onions, Chopped

• 1/2 Cup Minced Cilantro

• 1/3 Cup Unsalted Peanuts, Chopped
  

Instructions:

1. Cook fettuccine as per package instructions.

2. In a small bowl, mix rice vinegar, soy sauce, brown sugar, fish sauce, and lime juice. Set aside.

3. Heat 2 tsp of oil in a large skillet or wok over medium-high heat. Cook tofu until golden brown (4-6 minutes), then remove and keep warm.

4. In the same skillet, add the remaining 1 tsp oil. Cook carrots and snow peas until crisp-tender (3-5 minutes). Add garlic and cook for another minute.

5. Add eggs to the skillet, cooking and stirring until set.

6. Drain pasta and add to the skillet with the vegetables.

7. Pour in the vinegar mixture, bring to a boil.

8. Add tofu, bean sprouts, and green onions, heating through.

9. Garnish with cilantro and peanuts before serving.

Coach’s Notes:

• Tofu Tips: Use extra-firm tofu for a better texture in stir-fries. Drain and press the tofu before cooking to remove excess moisture. For a silkier texture, silken tofu is great in smoothies or vegan desserts.

• Turn Up The Heat: Add chili flakes or a dash of hot sauce to the vinegar mixture for an extra kick.

• Bump Up the Protein: Consider adding a half-scoop of your favorite plant-based protein powder to the sauce for an additional protein boost.

• Healthy Swap: Use tamari instead of soy sauce for a gluten-free option and try using a sugar substitute like stevia to reduce the sugar content.