Tofu and Veggie Stir Fry
- Number of Servings: 3
Ingredients
Bok Choy, raw quartered, 4 cupOnions, raw, 1 smallPeppers, sweet, red, fresh, 1 cup, choppedCilantro, raw, 2 tbspbaby corn chopped, Canned, 1 can (12 oz) yields Tofu, extra firm, 1 block *Canola Oil, 1 cupPeanut Butter, smooth style, 2 tbsp*Hoisin Sauce, 1 tbspRice Vinegar, 1 tbspSesame Oil, 2 tbsp Rice Noodles, 3 cupGinger 1 tspgarlic 1 tspGreen onion 2 tbsp
1. Cut tofu and fry in canola oil. Combine Peanut butter, hoisin, rice wine vinegar, 1 tbsp sesame oil, and 1 cup veg stock. When tofu is browned on both sides put into sauce.
2. Spray wok with veg oil spray, add in ginger and garlic and bok choy, add reserved veg stock and put on lid till almost cooked through.
3. Add in Red pepper, corn and onion and cook through. Top with cilantro and green onion.
4. Serve over cooked rice noodles with a little cilantro green onion and sesame oil.
Number of Servings: 3
Recipe submitted by SparkPeople user NENE_7496.
2. Spray wok with veg oil spray, add in ginger and garlic and bok choy, add reserved veg stock and put on lid till almost cooked through.
3. Add in Red pepper, corn and onion and cook through. Top with cilantro and green onion.
4. Serve over cooked rice noodles with a little cilantro green onion and sesame oil.
Number of Servings: 3
Recipe submitted by SparkPeople user NENE_7496.
Nutritional Info Amount Per Serving
- Calories: 1,252.9
- Total Fat: 98.0 g
- Cholesterol: 0.2 mg
- Sodium: 1,105.2 mg
- Total Carbs: 77.9 g
- Dietary Fiber: 6.0 g
- Protein: 25.6 g
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