Honey Ginger Tofu Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cloves Garlic, minced2 tbsp Vegetable Oil (I used Canola oil)1 thumb size piece of ginger, peeled and minced 1 cup Green Beans, ends trimmed and sliced in half 1/2 red bell pepper, cored, seeded and thinly sliced 1 cup, pieces or slices Mushrooms, fresh 1 block Tofu, firm For Sauce:2 tbsp Honey 3 tbsp Less Sodium Soy Sauce 2 tbsp Natural Rice Vinegar1 tsp Sriracha Hot Sauce1 1tsp Sesame Oil 1 tbsp Argo Cornstarch mixed with 1/2 cup cold waterRice if desired (not counted in nutrition table)
Wrap tofu in a kitchen towel and let sit for 10 minutes to drain.
Mix all the ingredients for the sauce and set aside.
Cut tofu into 1-inch cubes and set aside.
In a large pan over medium high heat, add oil, green beans, mushrooms and red bell peppers. Cook for 3-4 minutes or until vegetables are tender but still crunchy.
Add garlic and ginger and cook for 2 minutes, until garlic becomes fragrant.
Add Tofu and sauce and cook for 2-3 minutes until tofu is warm and sauce has thickened
Transfer to boil and serve over rice if desired
Serving Size: Serves 4, use common sense on the serving size!
Mix all the ingredients for the sauce and set aside.
Cut tofu into 1-inch cubes and set aside.
In a large pan over medium high heat, add oil, green beans, mushrooms and red bell peppers. Cook for 3-4 minutes or until vegetables are tender but still crunchy.
Add garlic and ginger and cook for 2 minutes, until garlic becomes fragrant.
Add Tofu and sauce and cook for 2-3 minutes until tofu is warm and sauce has thickened
Transfer to boil and serve over rice if desired
Serving Size: Serves 4, use common sense on the serving size!
Nutritional Info Amount Per Serving
- Calories: 196.0
- Total Fat: 11.9 g
- Cholesterol: 0.0 mg
- Sodium: 459.4 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 2.1 g
- Protein: 8.8 g
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