Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 80.7
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,383.3 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 4.1 g
- Protein: 5.0 g
View full nutritional breakdown of Simple Tofu and Vegetable Stir Fry with Ginger calories by ingredient
Simple Tofu and Vegetable Stir Fry with Ginger
Submitted by: WRITEFROMHOMEIntroduction
This recipe is for tofu, but I've left the tofu out of the calc so you can add chicken or whatever you'd like. This recipe is for tofu, but I've left the tofu out of the calc so you can add chicken or whatever you'd like.Number of Servings: 8
Ingredients
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Ingredients:
Soy Sauce, .75 cup
Lemon Juice, .5 cup
Ginger Root, 1 Tbsp, grated or minced
Canola Oil, 1 tbsp
Broccoli, fresh, 1 bunch (about 6 cups), chopped
Carrots, raw, 2 large (7-1/4" to 8-1/2" long), sliced
Onions, raw, 1 cup, chopped
1 Green or Red Pepper cut in strips
*Snow Peas, fresh, 1 cup (remove)
Mushrooms, fresh, 1 cup, sliced
3 Green Onions (Scallions) about .5 cup, sliced
(one block extra firm tofu or choose chicken if you wish)
This is not included in nutrition calc so you can choose.
Directions
Whisk the soy sauce, lemon juice and ginger. Marinade tofu in this sauce for at least one hour.
In a wok or large skillet, cook the broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequenty. Cook about 15 minutes.
Add the snow peas, mushrooms, green onions, and marinade from tofu. Allow to cook until vegetables are tender but not too soft.
Serve with brown rice and a salad.
Serving Size: makes 8 servings about 1 1/2 - 2 cups each
Number of Servings: 8
Recipe submitted by SparkPeople user WRITEFROMHOME.
In a wok or large skillet, cook the broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequenty. Cook about 15 minutes.
Add the snow peas, mushrooms, green onions, and marinade from tofu. Allow to cook until vegetables are tender but not too soft.
Serve with brown rice and a salad.
Serving Size: makes 8 servings about 1 1/2 - 2 cups each
Number of Servings: 8
Recipe submitted by SparkPeople user WRITEFROMHOME.
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