Tofu veggie stirfry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Tofu, soft, 2 blockBroccoli, fresh, 1 cup, chopped Cauliflower, raw, 1 cup Carrots, raw, 1 cup, chopped Mushrooms, fresh, 1 cup, pieces or slices*Bean sprouts, 2 cup Onions, raw, 1 medium (2-1/2" dia) *Oyster Sauce, 2 tbsp *Canola Oil, 2 tbsp Garlic, 2 clove Ginger Root, 1 tsp *Soy Sauce, 2 tbsp
Wash, chop vegetables until uniform in size. Cut tofu into pieces about 2 cm square. Add oil to fry pan, heat, add garlic, onions and ginger, stir quickly for 2 minutes. Add tofu.Salt and pepper to taste. Fry without stirring for about 3 or 4 minutes. Transfer to plate, again try not to disturb or break up tofu. Return pan to heat. Add remainder of vegetables, with the hardest veggies on the bottom, and the beansprouts on top. Return Tofu mixture to pan, so tofu is resting on top of sprouts. Cover and let steam for 5-7 minutes, or until steam is strongly pouring out of pan. uncover and remove from heat. Add soy sauce and oyster sauce, stir gently and the transfer to serving plate.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DDOWELL65.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DDOWELL65.
Nutritional Info Amount Per Serving
- Calories: 134.1
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 282.3 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.2 g
- Protein: 9.9 g
Member Reviews