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Stir-Fried Tofu with Vegetables

 

90

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

20

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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