Thai Tofu Veggie Stir Fry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 271.8
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 331.9 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 4.5 g
- Protein: 17.5 g
View full nutritional breakdown of Thai Tofu Veggie Stir Fry calories by ingredient
Introduction
At the end of summer last year, I had thai basil I wanted to preserve, so I made a pesto. Similar to a traditional pesto, just switch out peanuts for the pine nuts and leave out the cheese. I also added a bit of serrano pepper for heat- trying to replicate the Thai chile basil flavor . I frozen the pesto into ice cubes and saved them in the freezer.This stir fry could easily take more veggies or reduce the noodles a bit. I was going to use buckwheat soba until I noticed the sodium content, so I used the no salt added somen instead. At the end of summer last year, I had thai basil I wanted to preserve, so I made a pesto. Similar to a traditional pesto, just switch out peanuts for the pine nuts and leave out the cheese. I also added a bit of serrano pepper for heat- trying to replicate the Thai chile basil flavor . I frozen the pesto into ice cubes and saved them in the freezer.
This stir fry could easily take more veggies or reduce the noodles a bit. I was going to use buckwheat soba until I noticed the sodium content, so I used the no salt added somen instead.
Number of Servings: 6
Ingredients
-
cooking spray
1 block Tofu, extra firm
12 medium spears Asparagus, fresh,
8 oz Snow Peas (Sugar Snap Peas)
1 large Yellow Bell Pepper
3 cups Spinach, fresh
3 T Thai pesto (thai basil, sarrano pepper, olive oil, peanuts)
3 T Reduced Sodium Soy Sauce
9.5 oz Somen No Salt Added Noodles
Directions
Drain and press tofu, then cut.
Trim and cut asparagus into 1" long pieces.
Cut bell pepper.
Boil noodles and drain.
Spray pan with cooking spray and saute tofu until starting to brown. Add asparagus, then sugar snap peas, then bell pepper.
Then add pesto (or basil, oil, peanuts, and a bit of chile pepper), then soy sauce. Stir.
Add noodles, stir.
Then add spinach, stir.
Number of Servings: 6
Recipe submitted by SparkPeople user WHITNEYBROOK.
Trim and cut asparagus into 1" long pieces.
Cut bell pepper.
Boil noodles and drain.
Spray pan with cooking spray and saute tofu until starting to brown. Add asparagus, then sugar snap peas, then bell pepper.
Then add pesto (or basil, oil, peanuts, and a bit of chile pepper), then soy sauce. Stir.
Add noodles, stir.
Then add spinach, stir.
Number of Servings: 6
Recipe submitted by SparkPeople user WHITNEYBROOK.