Tofu and Veggie Stir Fry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 235.1
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 417.8 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 6.0 g
- Protein: 14.1 g
View full nutritional breakdown of Tofu and Veggie Stir Fry calories by ingredient
Introduction
This is a delicious meal for any night of the week. This is a delicious meal for any night of the week.Number of Servings: 6
Ingredients
-
rice vinegar, 2 tbsp
Brown Rice, medium grain, 4 cup
Carrots, raw, 1 cup, chopped
Mushrooms, fresh, 1 cup, pieces or slices
Green Peppers (bell peppers), 1 cup, chopped
Onions, raw, .5 cup, chopped
Kikkoman Lite Soy Sauce, 4 tbsp
Lemon Juice, 4 fl oz
Tofu, firm, 1 block
Pepper, red or cayenne, 1 tbsp
Snow Peas, fresh, 0.5 cup
Ginger Root, 4 tsp
Broccoli, fresh, 1 cup, chopped
Cauliflower, raw, 1 cup
Cilantro, raw, 6 tbsp
Directions
Prepare rice
In a large shallow bowl, mix together soy sauce, garlic, pepper, rice vinegar, lemon juice and ginger. Marinade the tofu in this sauce for at least one hour.
In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently.
Add the snow peas, mushrooms, green onions and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.
Serve over the rice
Serving Size: makes 6 servings
In a large shallow bowl, mix together soy sauce, garlic, pepper, rice vinegar, lemon juice and ginger. Marinade the tofu in this sauce for at least one hour.
In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently.
Add the snow peas, mushrooms, green onions and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.
Serve over the rice
Serving Size: makes 6 servings