Mongolian Tofu
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 240.0
- Total Fat: 13.6 g
- Cholesterol: 0.0 mg
- Sodium: 439.0 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 2.8 g
- Protein: 10.9 g
View full nutritional breakdown of Mongolian Tofu calories by ingredient
Introduction
This is the one meal I make that comes entirely out of a bag/box/can, but it is delicious and a good alternative to more fatty chinese food. I know it is for sure Vegetarian, and it might even be Vegan....If you don't like water chestnuts or sugar snap peas, you can leave them out or replace with something else, like green onions.
Also, the makes great leftovers. The photo with the chopsticks are leftovers, the other is fresh. This is the one meal I make that comes entirely out of a bag/box/can, but it is delicious and a good alternative to more fatty chinese food. I know it is for sure Vegetarian, and it might even be Vegan....
If you don't like water chestnuts or sugar snap peas, you can leave them out or replace with something else, like green onions.
Also, the makes great leftovers. The photo with the chopsticks are leftovers, the other is fresh.
Number of Servings: 5
Ingredients
-
Water Chestnuts, 1 can
Bird's Eye Sugar Snap Pea Stir Fry about 1/2 bag
100% Natural Vegetable Oil 2 tbsp (or other if you prefer)
Tofu Extra Firm 1 Package
Boil -in- Bag Brown Rice 2 cup
1/4 cup Lite Soy Sauce
Sunbird Mongolian Beef Seasoning Mix, 1 Package
Directions
1. Combine seasoning package, soy sauce, and water; blend and set aside
2. Heat 2 Tbsp oil in large skillet over medium high heat until oil. Add tofu sliced into about 1/2 inch pieces, cook until crispy.
3. Boil (or steam) Rice and Snap peas according to packages.
4. Stir in sauce mixture to tofu skillet and continue cooking until tofu is coated and sauce is thickened.
5. Stir in peas and water chestnuts.
6. Serve over rice.
Number of Servings: 5
Recipe submitted by SparkPeople user ZABEZABE.
2. Heat 2 Tbsp oil in large skillet over medium high heat until oil. Add tofu sliced into about 1/2 inch pieces, cook until crispy.
3. Boil (or steam) Rice and Snap peas according to packages.
4. Stir in sauce mixture to tofu skillet and continue cooking until tofu is coated and sauce is thickened.
5. Stir in peas and water chestnuts.
6. Serve over rice.
Number of Servings: 5
Recipe submitted by SparkPeople user ZABEZABE.
