Veggie & Tofu Stir-fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 T olive oil1/2 pkg Teriyaki tofu, firm1 md yellow onion, slivered2 garlic cloves finely chopped5 rounds fresh ginger, finely chopped1 md red pepper, chopped20 snow peas, halved lengthwise1 cn whole baby corn1 cn banboo shoots2 C fresh mushrooms, quartered2 C bean sprouts .5 C water2 T rice wine vinegar2 T soy sauce1 T splenda2 T honey2 t cornstarch
Heat oil in a wok.
Add onions and garlic and cook 2 minutes.
Add tofu and let brown.
Add snow peas, pepper and baby corn. If corn cobs are long, cut in half lengthwise. Let simmer 3 minutes.
Add bamboo, mushrooms and bean sprouts. Simmer 2 minutes.
In small pan, combine water, vinegar, oy sauce, honey and splenda.
Combine cornstarch with 2 tbsp of water. Pour into heated water mixture. Boil until thickened. Pour over veggies. Mix well. Let simmer 2 or 3 minutes.
Serve as is or over rice.
Serving Size: Makes 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user AURORADAWN5.
Add onions and garlic and cook 2 minutes.
Add tofu and let brown.
Add snow peas, pepper and baby corn. If corn cobs are long, cut in half lengthwise. Let simmer 3 minutes.
Add bamboo, mushrooms and bean sprouts. Simmer 2 minutes.
In small pan, combine water, vinegar, oy sauce, honey and splenda.
Combine cornstarch with 2 tbsp of water. Pour into heated water mixture. Boil until thickened. Pour over veggies. Mix well. Let simmer 2 or 3 minutes.
Serve as is or over rice.
Serving Size: Makes 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user AURORADAWN5.
Nutritional Info Amount Per Serving
- Calories: 152.6
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 457.0 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 5.2 g
- Protein: 11.3 g
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