Tofu and Pepper Stirfry
- Number of Servings: 3
Ingredients
Tofu, firm, 0.5 block Soy Sauce, 4 tsp Olive Oil, 3 tbsp Mushrooms, fresh, 1 cup, pieces or slices (preferably portabella)Green Peppers (bell ), 0.25 cup, chopped Onions, raw, .25 cup, chopped Ginger, ground, .5 tsp Water, tap, .5 cup (8 fl oz)Garlic, 1 clove
Start with heating a tbsp of the olive oil in your wok or skillet, and add 1- 2 tsp of the soy sauce. Saute the tofu cut into slices or chunks for about 3 minutes. When Tofu is finished place on a plate and set aside. Add 2 tbsp of the oilive oila nd 2 tsp of soy to the skillet/wok. Saute the onion and garlic for about a minute then add the mushrooms, peppers, and seasonings (ginger, I also use a dash of oriental 5 spice.) Add the water in 1/4 cup increments as needed while the mushrooms and peppers cook. When they are tender, pour over the tofu. This makes 2-3 servings and could be eaten ove rice - I eat it as is.
Number of Servings: 3
Recipe submitted by SparkPeople user SHINIGAN.
Number of Servings: 3
Recipe submitted by SparkPeople user SHINIGAN.
Nutritional Info Amount Per Serving
- Calories: 218.5
- Total Fat: 18.4 g
- Cholesterol: 0.0 mg
- Sodium: 407.7 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 2.0 g
- Protein: 10.2 g
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