Kale and Tofu stir fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 194.8
- Total Fat: 12.4 g
- Cholesterol: 0.0 mg
- Sodium: 568.2 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 7.0 g
- Protein: 16.2 g
View full nutritional breakdown of Kale and Tofu stir fry calories by ingredient
Introduction
Lots of protein, packed with calcium, vitamins and minerals. Use any veggies you like. Sodium probably a little lower than the calc. because you don't actually eat all of it - some is drained away in the marindade. Lots of protein, packed with calcium, vitamins and minerals. Use any veggies you like. Sodium probably a little lower than the calc. because you don't actually eat all of it - some is drained away in the marindade.Number of Servings: 4
Ingredients
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* Tofu, firm, 1 cup
* Kale, 4 cups, chopped
* Edamame, frozen, prepared, 0.5 Cup
* Peppers, sweet, red, raw, sliced, 1 cup chunky diced
* Carrots, raw, 1 cup, thinly sliced
* Celery, chopped, .5 cup
* Green onions, chopped, .25 cup
* *Soy Sauce, 3 tbsp - use natural, low sodium
* *Nakano Seasoned Rice Vinegar, 1 tbsp
* Sesame Oil, .5 tbsp
* Garlic, 1 clove grated
* Ginger Root, 1 tsp grated
* Light olive oil, 1 T
Directions
Combine garlic, ginger, sesame oil, soy sauce, rice vinegar and cubed tofu.
Marinade over night, drain and reserve marinade. Heat olive oil in a wok and fry tofu lightly.
Remove tofu to a plate.
Keeping heat low (or off) toss veggies in the pan till warmed, add about half of the marinade and the tofu back into the pan, toss gently and serve.
Optional - sprinkle with hot red pepper flakes and a little extra vinegar just before serving.
Good with a little brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user GOEGIRL.
Marinade over night, drain and reserve marinade. Heat olive oil in a wok and fry tofu lightly.
Remove tofu to a plate.
Keeping heat low (or off) toss veggies in the pan till warmed, add about half of the marinade and the tofu back into the pan, toss gently and serve.
Optional - sprinkle with hot red pepper flakes and a little extra vinegar just before serving.
Good with a little brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user GOEGIRL.
Member Ratings For This Recipe
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TRISH2007
