Stir-Fried Tofu with Vegetables
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
soy sauce, tamari
|
|
| 5 | ml |
brown rice syrup
|
* |
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | small |
onions
sliced |
|
| 2 | each |
garlic cloves
|
|
| 59 | ml |
carrots
chopped |
|
| 59 | ml |
green bell peppers
red, yellow or any combination |
|
| 177 | ml |
cauliflower florets
chopped |
|
| 177 | ml |
broccoli florets
chopped |
|
| 59 | ml |
mushrooms
sliced |
|
| 59 | ml |
sugar snap peas
|
*
|
| 59 | ml |
mung bean sprouts
|
|
| 237 | ml |
tofu
firm, chopped |
|
|
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.
