Source: Cooking Light

7 pts per serving

2/3 cup chili sauce (such as Heinz)

1/4 cup packed brown sugar

2 tablespoons water

2 tablespoons fish sauce

1 1/2 teaspoons grated peeled fresh ginger

1 teaspoon chopped seeded serrano chile

1/2 pound wide rice stick noodles (bánh pho)

4 teaspoons vegetable oil, divided

1 (12.3-ounce) package extrafirm tofu, drained and cut into 1/2-inch cubes

2 large egg whites

1 large egg

3 garlic cloves, minced

2 cups fresh bean sprouts

3/4 cup diagonally cut green onions

1/2 cup minced fresh cilantro, divided

1/3 cup coarsely chopped dry-roasted peanuts

6 lime wedges

Combine first 6 ingredients; set aside. Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu; cook 7 minutes or until browned, stirring occasionally. Remove from pan. Combine egg whites and egg, stirring well with a whisk.

Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and sauté for 10 seconds. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions, and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.

Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture. Serve with lime wedges.

Yield: 6 servings (serving size: 1 1/3 cups noodle mixture, 2 teaspoons cilantro, about 1 teaspoon peanuts, and 1 lime wedge)

NUTRITION PER SERVING

CALORIES 347(25% from fat); FAT 9.6g(sat 1.6g,mono 3.5g,poly 3.5g); PROTEIN 10.9g; CHOLESTEROL 37mg; CALCIUM 80mg; SODIUM 935mg; FIBER 2.5g; IRON 2.4mg; CARBOHYDRATE 56.7g