Thai Tofu Veggie Stir Fry
- Number of Servings: 6
Ingredients
cooking spray1 block Tofu, extra firm12 medium spears Asparagus, fresh, 8 oz Snow Peas (Sugar Snap Peas) 1 large Yellow Bell Pepper3 cups Spinach, fresh3 T Thai pesto (thai basil, sarrano pepper, olive oil, peanuts)3 T Reduced Sodium Soy Sauce9.5 oz Somen No Salt Added Noodles
Drain and press tofu, then cut.
Trim and cut asparagus into 1" long pieces.
Cut bell pepper.
Boil noodles and drain.
Spray pan with cooking spray and saute tofu until starting to brown. Add asparagus, then sugar snap peas, then bell pepper.
Then add pesto (or basil, oil, peanuts, and a bit of chile pepper), then soy sauce. Stir.
Add noodles, stir.
Then add spinach, stir.
Number of Servings: 6
Recipe submitted by SparkPeople user WHITNEYBROOK.
Trim and cut asparagus into 1" long pieces.
Cut bell pepper.
Boil noodles and drain.
Spray pan with cooking spray and saute tofu until starting to brown. Add asparagus, then sugar snap peas, then bell pepper.
Then add pesto (or basil, oil, peanuts, and a bit of chile pepper), then soy sauce. Stir.
Add noodles, stir.
Then add spinach, stir.
Number of Servings: 6
Recipe submitted by SparkPeople user WHITNEYBROOK.
Nutritional Info Amount Per Serving
- Calories: 271.8
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 331.9 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 4.5 g
- Protein: 17.5 g
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