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Tofu And Vegetable Stir Fry

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  Water 1⁄2 Cup (8 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Soy sauce 2 Tablespoon
  Sugar 1 Teaspoon
  Instant chicken bouillon granules 1 Teaspoon
  Ground ginger 3⁄4 Teaspoon
  Nonstick spray coating 1
  Thinly sliced carrots 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Cut up broccoli 3 Cup (48 tbs)
  Tofu 6 Ounce, cubed
  Hot cooked brown rice 1 Cup (16 tbs)
  Toasted sesame seeds 1 Tablespoon

For sauce, stir together the water, dry sherry, cornstarch, soy sauce, sugar, bouillon granules, and ginger.
Set aside.
Spray a wok or large skillet with nonstick spray coating.
Preheat over medium high heat.
Add carrots and garlic and stir fry for 2 minutes.
Add broccoli and stir fry for 3 to 4 minutes more or till all vegetables are crisp tender.
Push vegetables from center of wok.
Stir sauce and add to center of wok.
Cook and stir till thickened and bubbly.
Add tofu to wok.
Stir ingredients together to coat with sauce.
Cook and stir for 1 minute.

Recipe Summary

Difficulty Level: 
Stir Fried

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 837 Calories from Fat 156

% Daily Value*

Total Fat 18 g27.9%

Saturated Fat 2.7 g13.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3564.7 mg148.5%

Total Carbohydrates 140 g46.7%

Dietary Fiber 11 g43.8%

Sugars 15.1 g

Protein 41 g81.4%

Vitamin A 937.3% Vitamin C 1136.5%

Calcium 63.6% Iron 70%

*Based on a 2000 Calorie diet


Tofu And Vegetable Stir Fry Recipe