Stir-Fried Vegetables with Tofu

⁽¹⁾

Very good. I will make it again and add to my favorites. TY, Andy.

35 minutes Prep: 20 minutes Cook: 15 minutes

148 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	tablespoons	sesame oil
2	medium	green bell peppers	diced
1	large	celery stalk	diagonally sliced
2	each	garlic cloves
1 1/2	cups	bean sprouts	mung
2	bunch	scallions, spring or green onions	chopped
1/4	cup	sunflower seeds	toasted
1/4	cup	sherry	dry
2	tablespoons	soy sauce, tamari
1/2	teaspoon	ginger	grated
3	each	tofu cakes	diced
1	x	oriental noodles

Directions

Heat oil in wok.

When hot, add bell peppers, celery and garlic.

Stir fry over moderate heat till celery is half cooked.

Add bean sprouts, scallions and sunflower seeds.

Stir fry just till sprouts are wilted. Rest of the vegetables should be tender crisp.

Add rest of ingredients and reduce heat.

Saute another 2 minutes.

Serve over grains or noodles.

Reviews

Very good. I will make it again and add to my favorites. TY, Andy.
over 4 years ago by clamhead

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 102g

Amount per Serving

Calories 148 73% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 507mg	21%
Total Carbohydrate 8.0g	3%
Dietary Fiber 2.0g	9%
Sugars 2.0g
Protein 6.0g	11%

Vitamin A	5%		Vitamin C	86%
Calcium	4%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Last Recipes Viewed

Recipe Bite

New Year, Old Tradition

by Josh Khan

Not many people know, but on February 18th is the day where a large traditional festival will take place in the eastern side of the world. A...

Member Review

Warm Salmon Salad with Crispy Potatoes

Wow. This turned out great. I stuffed the salad into a pita. Warm layer of salmon, crispy potatoes then topped with a generous handful of baby arugula with baby spinach. I was amazed at how the crispy potatoes took this recipe from salmon sandwich into crunchy heaven. They almost seemed like crispy slices of bacon. Quick and easy and easy cleanup. Will remember this recipe for a quick lunch. I didn't have buttermilk but always stock buttermilk powder so I was able to make a small amount needed for this recipe.

Reviewed by sean