SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 453.4
  • Total Fat: 19.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 590.6 mg
  • Total Carbs: 51.6 g
  • Dietary Fiber: 4.6 g
  • Protein: 15.7 g

View full nutritional breakdown of Marinated Tofu and Asian Veggie Stir fry with rice calories by ingredient
Report Inappropriate Recipe

Marinated Tofu and Asian Veggie Stir fry with rice

Submitted by: VIVPICKLE

Introduction

**This recipe does contain honey. If you follow a more strict vegan diet, you can substitute brown sugar or agave nectar for honey. **This recipe does contain honey. If you follow a more strict vegan diet, you can substitute brown sugar or agave nectar for honey.
Number of Servings: 4

Ingredients

    1 Block extra firm tofu, drained and pressed
    1 Bag frozen Asian stir fry vegetables (thawed)
    1/4 cup orange juice
    4 tbsp honey
    4 tsp Bragg's liquid aminos
    4 tbsp sesame oil
    2 tbsp nutritional yeast
    1/5 cube vegetarian bullion
    2 tsp Sriracha hot sauce (more or less depending on your preferred level of spice)
    1 cup dry white long grain rice

    Black pepper, garlic powder, Chinese 5 spice to taste

Directions

Drain tofu, wrap in paper towel, press out water, cut into small cubes.

Prepare rice according to package instructions, or in rice cooker- add bullion to rice before cooking

While rice is cooking, combine half of the orange juice with 1tsp liquid aminos, 1/2 tsp sriracha, 1 tsp sesame oil, and 1 tsp honey in a bowl. once mixed up, add tofu and marinade for about 10 minutes.

In a large pan or wok, add 1 tsp of sesame oil, and cook tofu until outside is just crispy. remove tofu, and set aside.

Add remaining sesame oil to pan, when pan is hot add vegetables. Stir fry for a few minutes. Add remaining wet ingredients, and spices to taste, and nutritional yeast. Add tofu back to pan, Stir fry all ingredients together a few more minutes, and serve over rice.

Serving Size: makes about 4 servings






Great Stories from around the Web


Rate This Recipe