Stir-Fried Tofu with Vegetables
90
90
Ingredients
| 3 | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
brown rice syrup
|
* |
| ¼ | teaspoon |
black pepper
|
* |
| 2 | tablespoons |
vegetable oil
|
|
| 2 | small |
onions
sliced |
|
| 2 | each |
garlic cloves
|
|
| ¼ | cup |
carrots
chopped |
|
| ¼ | cup |
green bell peppers
red, yellow or any combination |
|
| ¾ | cup |
cauliflower florets
chopped |
|
| ¾ | cup |
broccoli florets
chopped |
|
| ¼ | cup |
mushrooms
sliced |
|
| ¼ | cup |
sugar snap peas
|
* |
| ¼ | cup |
mung bean sprouts
|
|
| 1 | cup |
tofu
firm, chopped |
|
| Jasmine |
rice
|
* |
Directions
Mix tamari, syrup and pepper and set aside.
In a wok, heat oil over high heat for 1 minute.
Stir-fry onions and garlic for 2 minutes.
Add carrots, bell pepper and cauliflower.
Stir-fry for 1 to 2 minutes.
Add a little water if necessary to prevent sticking.
Add broccoli and mushrooms and stir-fry for 1 minute.
Add peas, sprouts and tofu and stir-fry for 1 minute.
Stir in tamari mixture. Reduce heat to medium and cook for another 2 minutes. The vegetables should be tender crisp. Serve hot, over rice.
Nutrition Facts
Serving Size 147g (5.2 oz)Amount per Serving
Calories 14759% of calories from fat
% Daily Value *
Total Fat 10g
15%
Saturated Fat 1g
7%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 776mg
32%
Total Carbohydrate
3g
3%
Dietary Fiber 2g
10%
Sugars g
Protein
17g
Vitamin A 37%
•
Vitamin C 56%
Calcium 25%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?
