Amy's Tofu and Veggie stir-fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 280.5
- Total Fat: 12.6 g
- Cholesterol: 0.0 mg
- Sodium: 593.7 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 3.3 g
- Protein: 14.2 g
View full nutritional breakdown of Amy's Tofu and Veggie stir-fry calories by ingredient
Introduction
Colorful, filling, yummy!!! Don't get confused by the amounts of the ingredients - when trying to choose between cups and grams, when only needing one tablespoon, the measurements will look screwy. Colorful, filling, yummy!!! Don't get confused by the amounts of the ingredients - when trying to choose between cups and grams, when only needing one tablespoon, the measurements will look screwy.Number of Servings: 4
Ingredients
-
2.25 oz shredded carrots
4 oz fresh green beans (snap)
4.25 oz fresh asparagus
4 pineapple rings (from can) - cut into chunks
1 cup firm tofu - cubed
2 Tbsp olive oil
1 Tbsp chopped garlic
SAUCE:
1/3 cup water
1/4 cup lite soy sauce
1/2 tsp ground ginger
1 Tbsp cornstarch
3 Tbsp pineapple juice (from can)
Directions
Cook 1 cup (dry) rice according to package directions. I used jasmine for mine, but any rice will do. Yield: 2 cups rice.
Meanwhile, prepare vegetables for cooking - snap beans, break up asparagus. In a small bowl or measuring cup, mix water, soy sauce, ginger, cornstarch, and pineapple juice. Set aside.
Heat olive oil in a frying pan or wok. Saute garlic over medium heat for about 2-3 minutes or until soft; add carrots, broccoli, and beans and cook for about 3-5 minutes, stirring frequently. Once vegetables being to soften, add the stir fry sauce and pineapple. Cook for another couple of minutes and then add the tofu. Cook until tofu is heated through and the stir fry sauce is bubbly.
Serve over rice. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ORCA0406.
Meanwhile, prepare vegetables for cooking - snap beans, break up asparagus. In a small bowl or measuring cup, mix water, soy sauce, ginger, cornstarch, and pineapple juice. Set aside.
Heat olive oil in a frying pan or wok. Saute garlic over medium heat for about 2-3 minutes or until soft; add carrots, broccoli, and beans and cook for about 3-5 minutes, stirring frequently. Once vegetables being to soften, add the stir fry sauce and pineapple. Cook for another couple of minutes and then add the tofu. Cook until tofu is heated through and the stir fry sauce is bubbly.
Serve over rice. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ORCA0406.