Oriental Stir Fry Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 block firm tofu, pressedMarinade:1/2 cup orange juice1/4 cup soy sauce3 cloves minced garlic1 Tbsp. grated fresh ginger (1/2" cube)1/4 tsp. red pepper1 Tbsp. brown sugar or honey2 tsp. sesame oilFor cookingPAM 4-6 cups fresh chopped vegies - I used onion, mushrooms, and red pepper.
Prep time is 20 minutes active, at least 3 hours inactive.
To press tofu, place block of tofu on cookie sheet, cover with foil and weigh it down with a heavy pan. Let press 30 min and add a few cans for weight and press for another 30 min. This will help the texture of the tofu. (Don't skip this step!)
Cut tofu into small (1/4 inch) cubes and place in a sealable container.
Mix remaining ingredients except cut up vegies and PAM. Mix well and pour over tofu. Marinate tofu at least 2 hours over overnight, mixing at least once.
Heat a wok or large fry pan with PAM. Add tofu (reserving liquid) and cook over med. high heat until lightly browned, stirring occasionally (about 5 minutes). Add vegies and remaining marinade over high heat and stir fry until vegies are just cooked through.
Serve with rice or noodles, (whole wheat thin spaghetti works well also). Makes 4 servings. I served 2 the first time over thin spaghetti and warmed the leftovers the next day and ate without added pasta or rice. Delicious!
Number of Servings: 4
Recipe submitted by SparkPeople user WWCOOK.
To press tofu, place block of tofu on cookie sheet, cover with foil and weigh it down with a heavy pan. Let press 30 min and add a few cans for weight and press for another 30 min. This will help the texture of the tofu. (Don't skip this step!)
Cut tofu into small (1/4 inch) cubes and place in a sealable container.
Mix remaining ingredients except cut up vegies and PAM. Mix well and pour over tofu. Marinate tofu at least 2 hours over overnight, mixing at least once.
Heat a wok or large fry pan with PAM. Add tofu (reserving liquid) and cook over med. high heat until lightly browned, stirring occasionally (about 5 minutes). Add vegies and remaining marinade over high heat and stir fry until vegies are just cooked through.
Serve with rice or noodles, (whole wheat thin spaghetti works well also). Makes 4 servings. I served 2 the first time over thin spaghetti and warmed the leftovers the next day and ate without added pasta or rice. Delicious!
Number of Servings: 4
Recipe submitted by SparkPeople user WWCOOK.
Nutritional Info Amount Per Serving
- Calories: 193.3
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 930.7 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 1.8 g
- Protein: 12.8 g
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