Tofu Stir Fry with vegetables

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
10 spear, medium (5-1/4" to 7" long) Asparagus, fresh 1 cup, sliced Fennel 1 cup slices Carrots, cooked 1 cup, chopped Onions, raw 1 cup, diced Celery, cooked 1 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers) 2 clove Garlic 2 tsp Ginger Root 4 1tsp Olive Oil 4 tbsp Soy Sauce 1 block Tofu, firm 1 tbsp Hoisin Sauce 1 cup Bok Choy, raw-shreaded
Directions
Marinade for tofu -2 tbsp soy sauce -1tbsp olive oil -2 tbsp water -1clove minced garlic -1tbsp minced fresh ginger Mix ingredients and marinate cubed tofu for 6-24h Sauce -2 tbsp soy sauce -1 tbsp hoisin sauce -2 tbsp water -1 garlic clove -1tbsp minced fresh ginger Mix all ingredients, reserve In a wok, saute the marinated tofu in 1tbsp olive oil until brown and crispy, reserve In the same wok, add 1tbsp olive oil and saute julienned vegetables until soft, add the reserved sauce and cook for 1 more minute Serve tofu over the vegetables on a bed of brown rice, sprinkle with sesame seeds if desired Bon appétit!!

Serving Size: Makes 4 portions

Number of Servings: 4

Recipe submitted by SparkPeople user MMDUVAL.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 183.3
  • Total Fat: 8.4 g
  • Cholesterol: 0.1 mg
  • Sodium: 1,059.0 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 5.4 g
  • Protein: 11.1 g

Member Reviews



© 2024 SparkPeople, Inc. - Terms - Privacy