Garlicky Asian style Scrambled Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 onion, sm-med3-5 garlic cloves1 cup mushrooms (buttons, baby bellas, or shitakkes)2-3 cup frozen or fresh mixed vegetables (I used broccoli, peppers, peas, and green beans)0.5 cup sliced water chestnuts and/or carrots0.5 tsp crushed red pepper (can substitute whole chilis to taste)0.5 tsp ground black pepper0.5 tsp dried oregano (or 1-2 tsp fresh)1 tsp vogue vegebase vegetable boullion (or another low-sodium boullion)1-2 tsp Bragg's liquid aminos (or low-sodium soy sauce)Pinch powdered ginger (or 0.25 tsp fresh ground)0.5 tsp ground cinnamon0.5 tsp "gravy master" browning sauce0.5 tsp curry powder/turmeric0.25 tsp ground cumin2 tsp vinegar (red/white wine, cider, or rice)corn starch (2 tsp, as needed)water for steam-frying
Chop all vegetables to similar sizes/slices. Drain and press Tofu (wrap 1/2 block in a towel and place between 2 heavy plates)
Pour approx. 1/2 inch of water into a large frying pan, add onion, garlic, black pepper, and chilis/red pepper. Saute in water until onions begin to wilt and garlic is fragrant. (3-5 minutes)
Add mushrooms and carrots (if using), continue sauteing until mushrooms begin sweating (another 5 minutes or so, adding small amounts of water as needed)
Add the mixed vegetables, water chestnuts (more water if needed), and oregano, saute approx 5-8 minutes, until vegetables are crisp-green (fresh) or hot (frozen).
Add a little more water and the tofu (pick up block and smoosh it between your palms/fingers so it crumbles, mix with vegetables.
Add rest of the ingredients except browning sauce and corn starch (boullion, Bragg's/soy sauce, ginger, cinnamon, curry/turmeric, cumin, and vinegar) and saute for 3-5 minutes, until tofu has absorbed seasonings and sauce starts to evaporate. Add browning sauce to color and corn starch to thickness desired (can omit starch if little to no water).
Makes 2 large or 3 small servings, depending on how hungry you are! (nutrition facts are for 2 servings)
Number of Servings: 2
Recipe submitted by SparkPeople user KKEARNEY1982.
Pour approx. 1/2 inch of water into a large frying pan, add onion, garlic, black pepper, and chilis/red pepper. Saute in water until onions begin to wilt and garlic is fragrant. (3-5 minutes)
Add mushrooms and carrots (if using), continue sauteing until mushrooms begin sweating (another 5 minutes or so, adding small amounts of water as needed)
Add the mixed vegetables, water chestnuts (more water if needed), and oregano, saute approx 5-8 minutes, until vegetables are crisp-green (fresh) or hot (frozen).
Add a little more water and the tofu (pick up block and smoosh it between your palms/fingers so it crumbles, mix with vegetables.
Add rest of the ingredients except browning sauce and corn starch (boullion, Bragg's/soy sauce, ginger, cinnamon, curry/turmeric, cumin, and vinegar) and saute for 3-5 minutes, until tofu has absorbed seasonings and sauce starts to evaporate. Add browning sauce to color and corn starch to thickness desired (can omit starch if little to no water).
Makes 2 large or 3 small servings, depending on how hungry you are! (nutrition facts are for 2 servings)
Number of Servings: 2
Recipe submitted by SparkPeople user KKEARNEY1982.
Nutritional Info Amount Per Serving
- Calories: 255.8
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 279.5 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 7.9 g
- Protein: 19.0 g
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