Better-Than-Takeout Tofu Stir-Fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 404.8
- Total Fat: 16.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,235.3 mg
- Total Carbs: 48.6 g
- Dietary Fiber: 5.5 g
- Protein: 17.9 g
View full nutritional breakdown of Better-Than-Takeout Tofu Stir-Fry calories by ingredient
Introduction
From Vegan on the Cheap From Vegan on the CheapNumber of Servings: 4
Ingredients
-
3 cups Broccoli, chopped
1 large Carrot, thinly sliced
1 pound extra firm Tofu, drained & pressed
1/3 cup Cornstarch
1 T.Cornstarch
2 T Canola Oil, for frying
4 green onions, chopped
3/4 tsp grated Ginger Root
1 cup Vegetable Broth or stock
1/4 cup Soy Sauce
1.5 T Brown Sugar
2 T Sherry
1 T Ketchup
1 tsp Sesame Oil
1/2 tsp Asian chili sauce
2 T. Water
2 cups cooked Brown Rice
Directions
* Steam the broccoli & carrot until just tender, about 5 minutes. Run under cold water to stop the cooking process & set aside.
* Cut the tofu into 1" dice & place in a medium bowl. Sprinkle the 1/3 c cornstarch over the tofu & toss gently to coat.
* In a large skillet, heat a thin layer of the canola oil over medium heat. Add the tofu & cook until golden brown, about 8 minutes. Remove the tofu from the skillet w/a slotted spoon & set aside.
* Heat 1 T of canola oil in the same skillet over medium heat. Add the green onions, garlic & giner, & cook until softened, about 2 minutes. Stir in the stock, soy sauce, sugar, vinegar, sherry, ketchup, sesame oil, and chili paste, if using. Combine teh remaining 1 T cornstarch w/the 2 T water & pour into the sauce, stirring to thicken. Add the cooked tofu along w/the cooked broccoli & carrot. Stir-fry to heat thoroughly & coat evenly w/the sauce, about 4 minutes. Serve hot over 1/2 cup brown rice.
Serving Size: 4 1&1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SUNKAT.
* Cut the tofu into 1" dice & place in a medium bowl. Sprinkle the 1/3 c cornstarch over the tofu & toss gently to coat.
* In a large skillet, heat a thin layer of the canola oil over medium heat. Add the tofu & cook until golden brown, about 8 minutes. Remove the tofu from the skillet w/a slotted spoon & set aside.
* Heat 1 T of canola oil in the same skillet over medium heat. Add the green onions, garlic & giner, & cook until softened, about 2 minutes. Stir in the stock, soy sauce, sugar, vinegar, sherry, ketchup, sesame oil, and chili paste, if using. Combine teh remaining 1 T cornstarch w/the 2 T water & pour into the sauce, stirring to thicken. Add the cooked tofu along w/the cooked broccoli & carrot. Stir-fry to heat thoroughly & coat evenly w/the sauce, about 4 minutes. Serve hot over 1/2 cup brown rice.
Serving Size: 4 1&1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SUNKAT.
