1 (12.3 oz) package reduced-fat firm tofu, drained
1 T. cornstarch
6 oz. flat uncooked rice noodles
1/2 C. ketchup
2 T. sugar
2 T. fish sauce
1 T. Sriracha
2 T. canola oil, divided
2 large eggs, lightly beaten
1 large egg white, lightly beaten
1/2 C. chopped green onions
2 T. fresh cilantro, chopped
2 T. unsalted, dry-roasted peanuts, chopped
4 lime wedges
Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Cut tofu into 1/2-inch cubes and toss with cornstarch.
Prepare noodles according to package directions, omitting salt and fat. Drain well; set aside.
Combine ketchup, sugar, fish sauce, and Sriracha. Heat 1 T. oil over medium-high heat. Add tofu to pan; saute 7 minutes or until golden. Remove tofu from pan.
Heat 1 t. oil in pan. Add eggs and egg white; cook 30 seconds, stirring constantly. Remove from pan. Heat remaining 2 t. oil in pan. Add noodles; cook 30 seconds. Add egg mixture; cook 1 minute, stirring often. Remove from heat; stir in onions and cilantro. Place 1 C. noodle mixture on each of 4 plates. Top each with 1/2 C. tofu and 1-1/2 t. peanuts. Serve with lime wedges.
4 servings: 419 calories, 14.4g Fat, 15.4g protein, 57.5g carbs, 2.8g fiber, 845mg sodium