Veggie and Tofu Stir Fry
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 222.7
- Total Fat: 11.9 g
- Cholesterol: 0.1 mg
- Sodium: 522.3 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 2.5 g
- Protein: 13.5 g
View full nutritional breakdown of Veggie and Tofu Stir Fry calories by ingredient
Number of Servings: 2
Ingredients
-
7 oz extra firm tofu
1/2 tbsp peanut oil
1 1/2 tsp cornstarch
2 green onion
2 garlic cloves
1/2 tbsp ginger
2 small baby bok choy
1 large carrot
1/2 cup snow pea
1 tbsp rice wine
2 tbsp vegetable broth
1 tbsp soy sauce
1/2 tbsp hoisin sauce
1/2 tsp sesame oil
Directions
1. Cut tofu into 1/2" cubes. Press between paper towels. Let stand 30 min.
2. Heat wok over high heat. Add 1 tsp peanut oil. Combine tofu, 1 tsp cornstarch and pinch of pepper. Stir-fry 8 minutes, turning brown on all sides. Remove tofu. Add garlic and ginger to wok, stir fry 1 minute. Add to tofu.
3. Add remaining oil. Add bok choy, cook for 3 min. Add carrots, 2 minutes. Add snow peas, 1 min. Add rice wine, 30 sec. Stir in tofu.
4. Stir remaining corn starch, broth and remaining ingredients in a small bowl. Add to wok, cook until slightly thickened, about 1 min.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user ABLAKEVET.
2. Heat wok over high heat. Add 1 tsp peanut oil. Combine tofu, 1 tsp cornstarch and pinch of pepper. Stir-fry 8 minutes, turning brown on all sides. Remove tofu. Add garlic and ginger to wok, stir fry 1 minute. Add to tofu.
3. Add remaining oil. Add bok choy, cook for 3 min. Add carrots, 2 minutes. Add snow peas, 1 min. Add rice wine, 30 sec. Stir in tofu.
4. Stir remaining corn starch, broth and remaining ingredients in a small bowl. Add to wok, cook until slightly thickened, about 1 min.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user ABLAKEVET.