tofu stir fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 288.6
  • Total Fat: 15.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 513.6 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 7.4 g
  • Protein: 19.8 g

View full nutritional breakdown of tofu stir fry calories by ingredient


Introduction

tofu and vegetable stir fry tofu and vegetable stir fry
Number of Servings: 4

Ingredients

    Broccoli florets - 10
    Baby Carrots, raw, 8 medium
    Sugar Snap Peas, Raw 10 pea pods 34g, 1 serving
    Mushrooms, fresh, 1 cup, pieces or slices
    Red Onion Raw (1/4 cup, 40g or 1.4oz), 1 cup
    Garlic, 1 clove minced
    Ginger, ground, 1 tsp
    *Kikkoman lite soy sauce
    1/4 C sherry, sake or water
    1 TBSP. corn starch
    1 C bean sprouts
    1 block extra firm tofu
    2 TBSP. peanut oil
    1 tsp. toasted sesame oil
    1 C chopped bok choi or 4 baby bok choi

Tips

goes well with Asian salad and rice


Directions

cut tofu in half put on a plate covered with paper towels, put 3 - 4 more paper towels on top - weight on top with a cast iron skillet (or large can) to drain out water for 30 minutes
cut carrots in half, chop onions
make a slurry out of the soy sauce, wine, corn starch, minced garlic, minced ginger and sesame oil - set to one side
when tofu has drained cut into cubes
heat peanut oil, add tofu cube fry until golden brown, take tofu out of pan and add all vegetables except bean sprouts quickly fry to heat through about 10 minutes, add tofu for about 2 more minutes add soy sauce slurry and stir until everything is hot and well coated turn off heat and stir in bean sprouts - serve immediately

Serving Size: 4 two cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user JUSTME9898.