Tofu Vegetable Stir-Fry

Tofu Vegetable Stir-Fry 150px Author: Canadian Living Credits: Tofu Vegetable Stir-Fry 150px

Only $2.06 per serving!

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2007

Ingredients

  • 1/4 cup sodium-reduced soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 2 teaspoons cornstarch
  • 1 pkg extra-firm tofu
  • 2 tablespoons vegetable oil
  • 3 garlic cloves minced
  • 1 tablespoon gingerroot minced
  • 1 pinch hot pepper flakes
  • 2 carrots thinly sliced on the diagonal
  • 1 1/2 cup sliced & stemmed shiitake mushroom cap
  • 1 cup snow pea trimmed and cut diagonally in half
  • 2 green onions thinly sliced
  • 2 teaspoons sesame oil

Method

In small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, cornstarch and 3 tbsp (50 mL) water; set aside.

Pat tofu dry; cut into 3/4-inch (2 cm) cubes. In large wok, heat half of the oil over medium-high heat; stir-fry tofu until golden, about 6 minutes. Transfer to plate.

Heat remaining oil in wok over medium-high heat; stir-fry garlic, ginger and hot pepper flakes for 30 seconds.

Add carrots and mushrooms; stir-fry for 1 minute. Add 1 tbsp (15 mL) water; cover and steam until carrots are tender, about 3 minutes.

Add snow peas, tofu and soy sauce mixture; bring to boil and boil, stirring, until thickened and vegetables are tender, about 1 minute. Stir in green onions and sesame oil.

Nutritional facts Per serving: about

  • Sodium 635 mg
  • Protein 12 g
  • Calories 221.0
  • Total fat 15 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 13 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 66.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tofu Vegetable Stir-Fry

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