Stir-Fried Chili-Garlic Tofu with Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 16-ounce package firm tofu2 tbsp toasted sesame oil, divided6 scallions, trimmed and thinly-sliced6 cloves garlic, minced2 fresh chili peppers, stemmed, seeded and chopped3 tbsp soy sauce, divided4 cups bok choy, sliced1 (15-ounce) can baby corn, drained1 sweet red pepper, cored, seeded and sliced
Put the tofu between two cutting boards; tip boards over the sink edge and drain liquid for 30 minutes. Cut into small cubes.
In a wok over high heat, sizzle the tofu in 1 1/2 tablespoons of hot oil for 5 minutes. Add the next three ingredients; stir-fry for 2 minutes. Stir in 1 tablespoon of soy sauce. Remove from the wok. Keep warm.
Heat remaining oil in the wok. Stir-fry remaining vegetables until crisp-tender. Stir in the remaining soy sauce. Serve the vegetables topped with tofu mixture. Pass extra soy sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user PINKY_120.
In a wok over high heat, sizzle the tofu in 1 1/2 tablespoons of hot oil for 5 minutes. Add the next three ingredients; stir-fry for 2 minutes. Stir in 1 tablespoon of soy sauce. Remove from the wok. Keep warm.
Heat remaining oil in the wok. Stir-fry remaining vegetables until crisp-tender. Stir in the remaining soy sauce. Serve the vegetables topped with tofu mixture. Pass extra soy sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user PINKY_120.
Nutritional Info Amount Per Serving
- Calories: 190.5
- Total Fat: 15.5 g
- Cholesterol: 0.0 mg
- Sodium: 738.2 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 5.2 g
- Protein: 18.1 g
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