Ginger Tofu Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 clove garlic2 tsp. miso1 tsp. chili garlic sauce(NOT IN TRACKER)1 TBS. extra virgin olive oil2 TBS. rice vinegar1 TBS. honey1 TBS. ginger, ground.5 cup water1 tsp. cayenne pepper794 grams firm tofu1 jalapeno pepper1 medium carrots3 cups dikon (radish, white icicle)225 grams green peppers4 small onions4- 4oz. cans mushrooms142 grams water chestnuts, can227 grams young baby corn, can142 grams bamboo shoots, can
Makes four servings.
Open canned vegetables and soak in water.
Combine the first nine ingredients to make sauce.
Cube tofu block, three layers, five cuts short way, six long way, and marinade in sauce.
Chop all vegetables to size your family likes.
Spray PAM on wok and stir fry vegetables with a bit of the sauce. When just starting to get tender, add tofu and the rest of the sauce. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user LEBOOBOO.
Open canned vegetables and soak in water.
Combine the first nine ingredients to make sauce.
Cube tofu block, three layers, five cuts short way, six long way, and marinade in sauce.
Chop all vegetables to size your family likes.
Spray PAM on wok and stir fry vegetables with a bit of the sauce. When just starting to get tender, add tofu and the rest of the sauce. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user LEBOOBOO.
Nutritional Info Amount Per Serving
- Calories: 397.3
- Total Fat: 15.4 g
- Cholesterol: 0.0 mg
- Sodium: 873.5 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 12.3 g
- Protein: 28.2 g
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