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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 Strength Enhancing Snack foods.

Healthy eating helps bring about a feeling of well being. Increasing our intake of sensible foods while lowering the intake of unhealthy types contributes to a more healthy feeling. Eating more fresh vegetables helps you feel much better than eating a slice of pizza. Sometimes it’s difficult to find wholesome foods for snacks between meals. Finding snack foods that really help us feel better and enhance our levels of energy often involves lots of shopping and scrupulous reading of labels. Here are a few healthy snacks that can be used when you need a fast pick me up.

Probably the most popular treats is yogurt. Eating natural yogurt in place of a nutritious larger lunch isn’t a good idea. As a treat, however, yogurt is one of the very best things you can reach for. It consists of tons of calcium, healthy proteins, and B vitamins. Yogurt is often eaten to help maintain the digestive system considering that it is so easily digestible by the majority of people. Try adding some healthy nuts to unsweetened low fat yogurt for a healthy snack idea. It’s an easy way to lessen sugar while still enjoying a delicious snack.

You can find lots of healthy snacks you can choose that never involve a lot of preparation or searching. Choosing to live a healthy life style can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to jia chang tofu-style mapo cellophane noodles recipe. You can cook jia chang tofu-style mapo cellophane noodles using 5 ingredients and 7 steps. Here is how you achieve it.

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

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

Instructions 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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