Oriental Veggie tofu stir fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 218.9
  • Total Fat: 14.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 219.9 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 13.6 g

View full nutritional breakdown of Oriental Veggie tofu stir fry calories by ingredient


This is a versatile stir fry using whatever left over veggies are on hand. This is a versatile stir fry using whatever left over veggies are on hand.
Number of Servings: 4


    2 Tbsp canola oil or 1 1/2T canola oil + 1/2 T sesame oil
    3 cloves garlic, chopped
    1 tsp minced fresh ginger
    1/2 C chopped onion
    1/2 - 1 jalapeno pepper, chopped
    1 block extra firm tofu pressed and cubed into approx. 1 inch cubes
    1 medium sweet red pepper, rough chopped
    1 cup snap peas
    4 cups baby spinach
    Bragg's liquid amino's spray
    1-2 Tbsp Panda Express Mandarin sauce
    2 Tbsp toasted sesame seeds


Get creative using whatever left over vegetables are in your kitchen. I served mine with a wild rice blend. Can be served with rice, quinoa or couscous.


Prepare vegetables. Heat oil in large pan or wok until very hot. Add onions, ginger, garlic and jalapeno. Cook until tender about 3 to 4 min. Add tofu and spray with liquid amino's to taste. Cook until tofu begins to brown. Add red pepper and peas and cook for approx. 1-2 min. Add mandarin sauce and stir. Cook for additional minute then top with sesame seeds. Serve with rice or desired side.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user H82W8LT.