Tofu Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 (12 oz.) pkg Firm Tofu, drained and cubed1 medium Onion chopped1 tbsp Sesame oil1 tbsp Chopped Garlic1/4 cup Water2 cups Summer Squash, chopped1 cup Baby Carrots, halved1 cup Snow Peas1/4 cup Water1/8 cup Soy Sauce1/8 cup Rice Vinegar1 tbsp Sesame Oil1 tbsp Thai Chili Sauce1 tbsp Ground Ginger2 tbsp Brown Rice Flour3 cups Prepared Brown Rice
Heat 1 tablespoon sesame oil in wok. Add chopped onion, garlic and cubed tofu. Cook until tofu browns, gently turning. Remove from wok and set aside.
Add 1/4 cup water to wok. Stir in vegetables and cover approximately 5 minutes to steam.
In small sauce pan stir together ginger, rice vinegar, soy sauce, chili sauce and remaining sesame oil and water. Place on medium heat and gradually add rice flour until sauce thickens. Remove from heat and set aside.
When vegetables are at desired tenderness, stir in sauce to coat. Gently toss in prepared tofu, onion and garlic.
Serve over prepared brown rice. Makes approximately 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user EQUILDOTTSIN.
Add 1/4 cup water to wok. Stir in vegetables and cover approximately 5 minutes to steam.
In small sauce pan stir together ginger, rice vinegar, soy sauce, chili sauce and remaining sesame oil and water. Place on medium heat and gradually add rice flour until sauce thickens. Remove from heat and set aside.
When vegetables are at desired tenderness, stir in sauce to coat. Gently toss in prepared tofu, onion and garlic.
Serve over prepared brown rice. Makes approximately 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user EQUILDOTTSIN.
Nutritional Info Amount Per Serving
- Calories: 374.5
- Total Fat: 10.4 g
- Cholesterol: 0.0 mg
- Sodium: 947.3 mg
- Total Carbs: 57.8 g
- Dietary Fiber: 6.9 g
- Protein: 13.8 g
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