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Tofu With Carrots And Zucchini

I.am.Vegetarian's picture
Ingredients
  Oil 3 Tablespoon
  Carrots 2 Large, peeled
  Zucchini 1 Medium, scrubbed
  Green onions 4
  Root ginger piece 1⁄4 Inch
  Garlic 1 Clove (5 gm), pressed (Large Clove)
  Garlic 1 Clove (5 gm)
  Mung bean sprouts 1 1⁄2 Cup (24 tbs)
  Tofu 22 Ounce, drained, cut into 1-inch cubes (1 Block)
  Low sodium soy sauce/2 tablespoon regular soy sauce 3 Tablespoon
  Seasoning 1⁄2 Teaspoon (Vegit)
  Salt To Taste
Directions

GETTING READY
1. With a knife or the julienne or shredding disc of a food processor shred the carrots and zucchini separately.
2. With a knife or the metal blade of a food processor, chop the green onions medium fine.
3. With a grater or the metal blade of a food processor, grate the ginger.

MAKING
4. Place a large frying pan over medium heat and heat oil.
5. Add the carrots and saute for 30 seconds.
6. Stir in the zucchini and sauté for some time.
7. Add the ginger, green onions and bean sprouts and sauté for 1 minute more.
8. Next, add the tofu, soy sauce, Vegit seasoning and salt.
9. Cook for 2-3 minutes more, till heated through.

SERVING
10. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Tofu
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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