Asian Marinated Tofu Stir-fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
0.5 block firm tofuMarinade/Stir-fry sauce:2 Tbsp soy sauce (use lite if watching sodium)1 Tbsp Mirin (Asian cooking wine)1 Tbsp Rice vinegar0.5 Tbsp honey (vegans substitute with whatever sweetner you prefer)1 Tbsp ginger1 tsp toasted sesame oil2 cloves garlic0.25 cups yellow onion, choppedhot sauce to taste (I use Sambal Oelek, 1 tsp)Stir-fry:1 Tbsp canola oil2 cups mixed bell peppers1 cup snow peas2 baby bok choy1 cup broccoli2 cups napa cabbage (about 1/4 of a medium)2 scallions, chopped1 cup cooked brown rice
Press tofu to get rid of excess moisure. I like to freeze then defrost my tofu - gives it a different texture. Cut into 1/2 inch dice. Combine marinade ingredients in food processor or whizz with stick blender into a sauce. Put tofu and half of mixture in a plastic baggie and smooch around to coat each piece. Set aside to marinate while preping the stirfry (15-20 mnutes).
Prep your veggies and get the wok hot! Chop the peppers into thin strips (or use presliced, frozen peppers). Rinse snow peas, chop broccoli and bok choy, and shred cabbage. Mix it up! I'll add what ever is hanging around - mushrooms, carrots, onion, zucchini, 1/2 can of bamboo shoots or water chestnuts, etc.
Keep about 1/2 cup of water nearby - if things start to look a bit dry while stir-frying the veggies add a couple tablespoons at a time.
Add oil to wok and dump in tofu. Stir-fry for 2 minutes and shove up the side of the wok. Add peppers and stif-fry for a minute or two, then add peas, bok choy stems, and broccoli, stir-fry another minute, then add cabbage and bok choy leaves and stir fry until begining to wilt (1-2 minutes), add scallions, rice and reserved marinade. Mix one more time, this time incorporating the tofu that's been hanging out at the side. You may want to add about 1.4 cup of water to make sure everything gets coated with sauce. Put on lid for a minute or two until veggies seem done, but still crispy. Serve!
Makes 2 very large servings. If adding extra veggies, can easily make 4.
Number of Servings: 4
Recipe submitted by SparkPeople user LITTLE_NIKKE.
Prep your veggies and get the wok hot! Chop the peppers into thin strips (or use presliced, frozen peppers). Rinse snow peas, chop broccoli and bok choy, and shred cabbage. Mix it up! I'll add what ever is hanging around - mushrooms, carrots, onion, zucchini, 1/2 can of bamboo shoots or water chestnuts, etc.
Keep about 1/2 cup of water nearby - if things start to look a bit dry while stir-frying the veggies add a couple tablespoons at a time.
Add oil to wok and dump in tofu. Stir-fry for 2 minutes and shove up the side of the wok. Add peppers and stif-fry for a minute or two, then add peas, bok choy stems, and broccoli, stir-fry another minute, then add cabbage and bok choy leaves and stir fry until begining to wilt (1-2 minutes), add scallions, rice and reserved marinade. Mix one more time, this time incorporating the tofu that's been hanging out at the side. You may want to add about 1.4 cup of water to make sure everything gets coated with sauce. Put on lid for a minute or two until veggies seem done, but still crispy. Serve!
Makes 2 very large servings. If adding extra veggies, can easily make 4.
Number of Servings: 4
Recipe submitted by SparkPeople user LITTLE_NIKKE.
Nutritional Info Amount Per Serving
- Calories: 234.7
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 569.2 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 5.6 g
- Protein: 13.3 g
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