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Tofu Vegetable Stir Fry

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Ingredients
  Tofu 8 Ounce (Bean Curd)
  Soy sauce 2 Tablespoon
  Cornstarch 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Cooking oil 2 Tablespoon
  Grated gingerroot 1 Teaspoon
  Carrots 2 , thinly sliced
  Onion 1 Medium, sliced
  Thinly sliced cauliflower 1 Cup (16 tbs)
  Frozen peas 1 Cup (16 tbs)
  Broken walnuts 1⁄2 Cup (8 tbs)
  Hot cooked rice 2 Cup (32 tbs)
Directions

Cut tofu into 1/2-inch cubes.
Stir soy sauce into cornstarch; stir in sugar and 1/2 cup cold water.
Set aside.
Heat wok over high heat; add oil.
Stir-fry ginger root 30 seconds.
Add carrots and onion; stir-fry 5 minutes.
Remove from wok.
Add cauliflower and peas to wok; stir-fry 5 minutes.
Stir soy mixture; stir into wok.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Stir in tofu, walnuts, carrots, and onion.
Cover and cook about 3 minutes or till heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2090 Calories from Fat 1057

% Daily Value*

Total Fat 119 g182.4%

Saturated Fat 11.9 g59.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1970.4 mg82.1%

Total Carbohydrates 205 g68.2%

Dietary Fiber 30 g119.9%

Sugars 29.6 g

Protein 56 g111.3%

Vitamin A 462.7% Vitamin C 155%

Calcium 31.2% Iron 88.1%

*Based on a 2000 Calorie diet

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Tofu Vegetable Stir Fry Recipe