Kale and Tofu stir fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* Tofu, firm, 1 cup * Kale, 4 cups, chopped * Edamame, frozen, prepared, 0.5 Cup * Peppers, sweet, red, raw, sliced, 1 cup chunky diced * Carrots, raw, 1 cup, thinly sliced * Celery, chopped, .5 cup * Green onions, chopped, .25 cup * *Soy Sauce, 3 tbsp - use natural, low sodium * *Nakano Seasoned Rice Vinegar, 1 tbsp * Sesame Oil, .5 tbsp * Garlic, 1 clove grated * Ginger Root, 1 tsp grated * Light olive oil, 1 T
Combine garlic, ginger, sesame oil, soy sauce, rice vinegar and cubed tofu.
Marinade over night, drain and reserve marinade. Heat olive oil in a wok and fry tofu lightly.
Remove tofu to a plate.
Keeping heat low (or off) toss veggies in the pan till warmed, add about half of the marinade and the tofu back into the pan, toss gently and serve.
Optional - sprinkle with hot red pepper flakes and a little extra vinegar just before serving.
Good with a little brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user GOEGIRL.
Marinade over night, drain and reserve marinade. Heat olive oil in a wok and fry tofu lightly.
Remove tofu to a plate.
Keeping heat low (or off) toss veggies in the pan till warmed, add about half of the marinade and the tofu back into the pan, toss gently and serve.
Optional - sprinkle with hot red pepper flakes and a little extra vinegar just before serving.
Good with a little brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user GOEGIRL.
Nutritional Info Amount Per Serving
- Calories: 194.8
- Total Fat: 12.4 g
- Cholesterol: 0.0 mg
- Sodium: 568.2 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 7.0 g
- Protein: 16.2 g
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