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Stir Fry Vegetables with Tofu

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Ingredients
  Tofu cake 16 Ounce (2 Firm Cakes)
  Broccoli 1 Cup (16 tbs), chopped
  Cauliflower 1 Cup (16 tbs), chopped
  Chinese cabbage 1 Cup (16 tbs), finely chopped
  Bell pepper 1 , chopped
  Sesame oil 2 Tablespoon
For marinade
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Water 1⁄2 Cup (8 tbs)
  Rice vinegar 1⁄4 Cup (4 tbs)
  Sweet 'n low sweetener packets 1⁄2 (1/2 A Packet)
  Ground ginger 1 1⁄2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Sesame oil 1 Teaspoon
  Ground cloves 1⁄4 Teaspoon
Directions

1. Wrap tofu cakes in double layer of dish towels or lots of paper towels. Press tofu by placing on top of them a cutting board weighted with several canned goods (about 3 pounds worth). Let set for 10 or more minutes. Cut tofu into bite sized cubes.
2. Mix well soy sauce, vinegar, oil, water, sweetener, ginger, garlic and clove.
3. Place tofu and vegetables in a non-metallic bowl. Pour in marinade and let marinate for 2 hours. If sauce does not completely cover tofu and veggies, be sure to lightly stir them after 1 hour. Drain before cooking. Reserve liquid.
4. Heat oil in large skillet. Add tofu, fry for 2-5 minutes per side. Add veggies and cook another 3-5 minutes or until desired tenderness. Add 1/2 or more of reserved liquid and heat for 1 minute. Serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
150 Minutes
Cook Time: 
15 Minutes
Ready In: 
165 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 855 Calories from Fat 497

% Daily Value*

Total Fat 57 g87.5%

Saturated Fat 8.2 g41.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4934.7 mg205.6%

Total Carbohydrates 45 g14.9%

Dietary Fiber 12.5 g49.9%

Sugars 11.8 g

Protein 56 g111.1%

Vitamin A 96.1% Vitamin C 593.9%

Calcium 108.4% Iron 61.9%

*Based on a 2000 Calorie diet

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Stir Fry Vegetables With Tofu Recipe