Mix Vegetables and Tofu in Garlic Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 slice, medium (1/8" thick) Onions, raw 4 clove Garlic 2 tbsp Canola Oil 5 serving Azumaya - Firm Tofu - Whole 16oz Block (by SACERDOTE) .25 cup Soy Sauce 16 oz TJ Farms Select Stir Fry Blend 1.5 tsp Ginger Power 1 tsp Cayenne Power 45 grams Corn Starch 1 cup Baby Portabella Mushrooms
First, prepare your tofu. Like most vegan tofu recipes, this one will taste best if you press the tofu first.
Cut tofu into 1 inch cubes.
In a large skillet, saute onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and Veggie to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the Veggies and tofu. Cook until sauce thickens, then remove from heat.
Serve over rice or whole grains and enjoy!
Serving Size: Makes 3 2 cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user GPSHIKERNBIKER.
Cut tofu into 1 inch cubes.
In a large skillet, saute onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and Veggie to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the Veggies and tofu. Cook until sauce thickens, then remove from heat.
Serve over rice or whole grains and enjoy!
Serving Size: Makes 3 2 cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user GPSHIKERNBIKER.
Nutritional Info Amount Per Serving
- Calories: 812.0
- Total Fat: 38.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,408.8 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 9.8 g
- Protein: 60.0 g
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