Stir Fry Tofu
|Boiling water||2 Cup (32 tbs)|
|Bean sprouts||1 Cup (16 tbs)|
|Tofu||1 Ounce (Firm Bean Curd, 1 Large Cake)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Grated fresh ginger root||1 Teaspoon|
|Scallions||4 , cut in 1-inch lengths|
|Mushrooms||6 Small, sliced|
|Red pepper||1⁄2 , cut into thin strips|
|Soy sauce||1⁄2 Teaspoon|
Pour boiling water over the bean sprouts, leave to stand for 2 minutes, then drain.
Rinse the tofu in hot water, drain on paper towels and cut into 1-inch cubes.
Heat the oil in a frying pan and add the garlic, ginger, scallions, mushrooms and pepper.
Cook for about 6 minutes, stirring from time to time.
Add all the remaining ingredients, heat through and serve immediately.
Serving size: Complete recipe
Calories 598 Calories from Fat 500
% Daily Value*
Total Fat 57 g87%
Saturated Fat 7.4 g36.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 189.2 mg7.9%
Total Carbohydrates 20 g6.7%
Dietary Fiber 5.6 g22.5%
Sugars 9.9 g
Protein 9 g17.3%
Vitamin A 52% Vitamin C 181.3%
Calcium 9.6% Iron 15.6%
*Based on a 2000 Calorie diet