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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 193.3
  • Total Fat: 6.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 930.7 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 1.8 g
  • Protein: 12.8 g

View full nutritional breakdown of Oriental Stir Fry Tofu calories by ingredient
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Oriental Stir Fry Tofu

Submitted by: WWCOOK

Introduction

This is exactly like the Ginger Orange Tofu recipe submitted by Katharinerose without the added canola oil - saves 50 cal. and 8 g. fat per serving. Low fat tofu would save even more. This is FABULOUS!! This is exactly like the Ginger Orange Tofu recipe submitted by Katharinerose without the added canola oil - saves 50 cal. and 8 g. fat per serving. Low fat tofu would save even more. This is FABULOUS!!
Number of Servings: 4

Ingredients

    1 block firm tofu, pressed
    Marinade:
    1/2 cup orange juice
    1/4 cup soy sauce
    3 cloves minced garlic
    1 Tbsp. grated fresh ginger (1/2" cube)
    1/4 tsp. red pepper
    1 Tbsp. brown sugar or honey
    2 tsp. sesame oil
    For cooking
    PAM
    4-6 cups fresh chopped vegies - I used onion, mushrooms, and red pepper.

Directions

Prep time is 20 minutes active, at least 3 hours inactive.

To press tofu, place block of tofu on cookie sheet, cover with foil and weigh it down with a heavy pan. Let press 30 min and add a few cans for weight and press for another 30 min. This will help the texture of the tofu. (Don't skip this step!)

Cut tofu into small (1/4 inch) cubes and place in a sealable container.

Mix remaining ingredients except cut up vegies and PAM. Mix well and pour over tofu. Marinate tofu at least 2 hours over overnight, mixing at least once.

Heat a wok or large fry pan with PAM. Add tofu (reserving liquid) and cook over med. high heat until lightly browned, stirring occasionally (about 5 minutes). Add vegies and remaining marinade over high heat and stir fry until vegies are just cooked through.

Serve with rice or noodles, (whole wheat thin spaghetti works well also). Makes 4 servings. I served 2 the first time over thin spaghetti and warmed the leftovers the next day and ate without added pasta or rice. Delicious!

Number of Servings: 4

Recipe submitted by SparkPeople user WWCOOK.






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