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Before you jump to Jia Chang Tofu-style Mapo Cellophane Noodles recipe, you may want to read this short interesting healthy tips about Treats that give You Energy.

Healthy and balanced eating promotes a feeling of wellness. Increasing our daily allowance of well balanced meals while reducing the intake of unhealthy kinds plays a role in a more healthy feeling. A little bit of pizza will not cause you to feel as healthy as consuming a fresh green salad. This is often a problem, nonetheless, with regards to eating between meals. Finding snacks that help us feel better and enhance our stamina often involves lots of shopping and painstaking reading of labels. Here are some healthy snacks which you can use when you need a quick pick me up.

When looking for a convenient wholesome snack, don’t forget about yogurt. Sometimes people choose to eat yogurt over a nutritious lunch which is not the right idea. You can’t beat yogurt whenever it comes to a wholesome snack though. Along with calcium, it’s a good source of protein and vitamin B. Easily digestible, yogurt can even help your digestive tract work properly depending upon the culture used to make it. Easy hint: pick unsweetened yogurt and add in walnuts or flaxseeds. This minimizes your sugar intake without reducing the taste of your snack.

There are lots of healthy treats you can choose that never involve a lot of preparation or searching. Being healthy doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to jia chang tofu-style mapo cellophane noodles recipe. To make jia chang tofu-style mapo cellophane noodles you need 5 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Jia Chang Tofu-style Mapo Cellophane Noodles:

1. Get packet "Mapo Cellophane Noodle" mix
2. Take Tofu
3. Use Katakuriko
4. Take handful Bean sprouts
5. Provide Vegetable oil

Steps to make Jia Chang Tofu-style Mapo Cellophane Noodles:

1. The tofu: Drain the water from the tofu. Wrap the tofu in paper towels, put on a plate, and microwave for 3 minutes at 500 W. Tilt the plate with the tofu and a lot of water will come out. Discard the water.
2. Cut the tofu in half, and slice about 1.5 cm thick. Coat the tofu pieces with katakuriko. You don't have to coat the sides.
3. Heat a frying pan, add vegetable oil and gently put in the tofu. When it has browned on one side, flip the pieces over.
4. Pay fry until golden brown on both sides over a low-medium heat. If the sides are coated with katakuriko, the pieces may stick together, so pry them apart sometimes…
5. The Mapo Cellophane Noodles: When one side of the tofu has browned, start cooking the mix following the package instructions. Bring the cellophane noodles and water to a boil, add the included mapo sauce, add the bean sprouts after 2.5 minutes and cook for another 30 seconds.
6. Finish: Put the golden brown tofu from Step 4 on serving plates.
7. Pour the mapo cellophane noodles from Step 5 on top of the tofu. Done!

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