Tofu Spinach Stirfry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 196.2
- Total Fat: 9.5 g
- Cholesterol: 0.1 mg
- Sodium: 369.5 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 4.7 g
- Protein: 14.5 g
View full nutritional breakdown of Tofu Spinach Stirfry calories by ingredient
Introduction
A regular meal around here--the types and amounts of veggies shift to reflect what it on hand at any given moment, ditto to the sauces and whatnot.A note: I included in the nutrient info 'white wine' but actually it's Chinese rice wine for cooking. A regular meal around here--the types and amounts of veggies shift to reflect what it on hand at any given moment, ditto to the sauces and whatnot.
A note: I included in the nutrient info 'white wine' but actually it's Chinese rice wine for cooking.
Number of Servings: 4
Ingredients
-
Tofu, firm, fresh, cubed, ~ 1cup
Spinach, fresh, 1 bunch
Snow Peas, fresh .25 cup
Snap peas, fresh, .25 cup
Soy Sauce 1tbsp
Red pepper flakes [or other heat additive], 1 tbsp
Garlic, 1 bulb, chopped, ~ 19 cloves
Rice Wine for cooking, a splash
Sesame oil, 1 tbsp
Bell Peppers, 1 cup, strips
hoisin sauce, 1 tbsp
Directions
Marinate the tofu if you liked in the wine, garlic, pepper, soy sauce, sesame oil, and hoisin sauce. Not required, but it adds a depth of flavor.
In spring & summer especially I usually skip this step for a lighter dish.
I like things only cooked a bit, so I tend to toss the tofu cubes [along with marinade and garlic if using, or just garlic if not] into the wok, stir them around [gently] for a bit before adding the bell peppers, various peas, and lastly the spinach.
Continue tossing them about with a wooden spatula or spoon [or cooking chopsticks if you are that awesome] until the spinach is just wilted. For me, that's when I take it off the flame and serve over a bed of brown or wild rice. However, your mileage may vary and you may wish to cook things longer or separately [I can't imagine why!].
makes roughly 4 servings as a main dish served over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user KIARRITH.
In spring & summer especially I usually skip this step for a lighter dish.
I like things only cooked a bit, so I tend to toss the tofu cubes [along with marinade and garlic if using, or just garlic if not] into the wok, stir them around [gently] for a bit before adding the bell peppers, various peas, and lastly the spinach.
Continue tossing them about with a wooden spatula or spoon [or cooking chopsticks if you are that awesome] until the spinach is just wilted. For me, that's when I take it off the flame and serve over a bed of brown or wild rice. However, your mileage may vary and you may wish to cook things longer or separately [I can't imagine why!].
makes roughly 4 servings as a main dish served over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user KIARRITH.