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Tofu And Vegetable Stir Fry

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  Canola oil 1 Tablespoon
  Grated peeled ginger 2 Teaspoon (fresh)
  Garlic 2 Clove (10 gm), sliced
  Sliced shiitake mushroom caps 1 Cup (16 tbs) (fresh)
  Carrot 1 , thinly sliced
  Red onion 1 , thinly sliced
  Water 1⁄4 Cup (4 tbs)
  Frozen broccoli florets 3 Cup (48 tbs), thawed
  Extra firm tofu 14 Ounce, drained and cut into 1/2 inch cubes (1 package)
  Hoisin sauce 2 Tablespoon
  Asian dark sesame oil 1 Teaspoon

Heat the canola oil in a wok or large nonstick skillet over medium-high heat.
Add the ginger and garlic and stir-fry until fragrant, about 1 minute.
Increase the heat to high, add the mushrooms, carrot, onion, and water.
Cook, stirring, until most of the liquid has evaporated, about 3 minutes.
Add the broccoli and cook, stirring, until heated through, about 2 minutes.
Add the tofu, hoisin sauce, and sesame oil; stir-fry until the mixture is just heated through, about 2 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 658 Calories from Fat 265

% Daily Value*

Total Fat 29 g44.3%

Saturated Fat 2.1 g10.3%

Trans Fat 0.1 g

Cholesterol 0.9 mg0.3%

Sodium 720.9 mg30%

Total Carbohydrates 64 g21.5%

Dietary Fiber 12.6 g50.3%

Sugars 24.1 g

Protein 48 g95.3%

Vitamin A 479.2% Vitamin C 352.1%

Calcium 93% Iron 34%

*Based on a 2000 Calorie diet

Tofu And Vegetable Stir Fry Recipe