Laura's Gingery Tofu and Veggies
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 275.6
- Total Fat: 14.8 g
- Cholesterol: 0.0 mg
- Sodium: 62.3 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 6.4 g
- Protein: 17.0 g
View full nutritional breakdown of Laura's Gingery Tofu and Veggies calories by ingredient
Introduction
A delightfully light and delicious meal; can be served over couscous, rice or noodles. A delightfully light and delicious meal; can be served over couscous, rice or noodles.Number of Servings: 2
Ingredients
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1 TBS Sesame oil
1/2 pound (half a block) extra firm Tofu, cubed
approx. 1 TBS grated fresh Ginger root
approx. 3 cloves Garlic, crushed
1/4 cup Onion (purple or white), chopped
1 tsp Chinese 5-spice Powder
2 large carrots, chopped
1 cup Snow Peas, cut in half
optional: dash of sesame seeds
Directions
The prep time isn't really that long; it's just that you need to allow at least 20 minutes to press the tofu. Take the tofu out of the package and wrap it with a bunch of paper towels. Place the tofu between two cutting boards or other hard, flat surface, with some weight pressing down on it. After about 10 minutes or so, change the paper towels.
Heat sesame oil in pan on medium heat. Add the grated ginger, pressed garlic, and chopped onion. Cook until the onions are carmelized and the ginger/garlic mixture gets kind of crispy (yum!).
Add the tofu, which you've cut into inch-sized blocks. Optionally add Chinese 5-spice powder to taste. Cook on med-high, flipping the bits of tofu to brown them on all sides. Sprinkle with sesame seeds if desired.
When the tofu is finished, remove and set aside. Add the chopped snow peas (you can easily cut them in half with scissors) and carrots (and any other veggies desired- such as baby bok choy) and cover the pan. Leave it on medium-low heat for about 5 minutes or so to steam the veggies.
Mix veggies in with tofu and serve over whole wheat couscous.
Number of Servings: 2
Recipe submitted by SparkPeople user LMCWIL.
Heat sesame oil in pan on medium heat. Add the grated ginger, pressed garlic, and chopped onion. Cook until the onions are carmelized and the ginger/garlic mixture gets kind of crispy (yum!).
Add the tofu, which you've cut into inch-sized blocks. Optionally add Chinese 5-spice powder to taste. Cook on med-high, flipping the bits of tofu to brown them on all sides. Sprinkle with sesame seeds if desired.
When the tofu is finished, remove and set aside. Add the chopped snow peas (you can easily cut them in half with scissors) and carrots (and any other veggies desired- such as baby bok choy) and cover the pan. Leave it on medium-low heat for about 5 minutes or so to steam the veggies.
Mix veggies in with tofu and serve over whole wheat couscous.
Number of Servings: 2
Recipe submitted by SparkPeople user LMCWIL.