Tofu & Veggie Stir Fry- Quick
- Number of Servings: 4
Ingredients
Seasame Oil, 1 tbsp (remove)Garlic, 4 clove (remove)*Vegetables, Eat Smart Vegetable Stir-Fry Fresh Cut Vegetables (Whole Bag), 12 oz (remove)Broccoli, frozen, 85 grams (remove)*Campbell's low sodium chicken broth, .33 cup (remove)*Kikkoman Lite Soy Sauce, 3 tbsp (remove)Cornstarch, .25 cup (remove)Mushrooms, fresh, .33 cup, pieces or slices 1/2tsp red pepper flakes
In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds.
Sprinkle tofu with salt, pepper, and cornstarch.
Stir in tofu, and cook until golden brown
IN ANOTHER PAN-sprayed with PAM, heat mushrooms and stir fry veggies and pepper. Cook for 2 mins.
In a small saucepan, combine 1/2 c waterwater and soy sauce, and bring to a simmer. Cook for two minutes, then stir in 2 tsp cornstarch and 2Tbsp water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu.
Makes 4
Number of Servings: 4
Recipe submitted by SparkPeople user MZ_NO_ROLLS.
Sprinkle tofu with salt, pepper, and cornstarch.
Stir in tofu, and cook until golden brown
IN ANOTHER PAN-sprayed with PAM, heat mushrooms and stir fry veggies and pepper. Cook for 2 mins.
In a small saucepan, combine 1/2 c waterwater and soy sauce, and bring to a simmer. Cook for two minutes, then stir in 2 tsp cornstarch and 2Tbsp water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu.
Makes 4
Number of Servings: 4
Recipe submitted by SparkPeople user MZ_NO_ROLLS.
Nutritional Info Amount Per Serving
- Calories: 108.5
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 487.1 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 0.8 g
- Protein: 2.0 g
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