Tofu Stir Fry with Ankake Sauce

Veggie.Lover's picture

Jan. 03, 2012

Ingredients

Carrots 8 Ounce (225 gram)
Mooli 8 Ounce (225 gram)
Celery stick 6
Spring onions 6
Firm tofu 1 Pound (450 gram)
Sunflower oil 2 Teaspoon (10 milliliter)
Pineapple juice 1/3 Pint (200 milliliter)
Honey 1 Teaspoon (5 milliliter)
Red wine vinegar 1 Teaspoon (5 milliliter)
Miso 15 Milliliter (1 tablespoon)
Arrowroot 1 Teaspoon (5 milliliter)

Directions

GETTING READY

1. Cut carrots, mouli, celery and spring onions into matchstick-sized pieces.

2. Cut tofu into bite sized pieces.

MAKING

3. In a wok or large frying pan heat oil until sizzling.

4. Add vegetables and stir-fry for 3-4 minutes over a high heat until done.

5. Add tofu and cook for another two minutes.

6. Heat the Ankake sauce.

7. In a saucepan, mix all ingredients together.

8. Boil and simmer for 2-3 minutes until sauce thickens.

9. Stir constantly until done.

SERVING

10. Serve sauce immediately with Stir-fry.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 152Calories from Fat 56

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 203 mg8.46%

Total Carbohydrates 16 g5.3%

Dietary Fiber 3 g12%

Sugars 8 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet