Stir-fried Tofu With Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Thai | Main dish, Thai, Vegetables | 4 | Servings |
INGREDIENTS
| 3 | T | Tamari |
| 1 | t | Brown rice syrup |
| 1/4 | t | Black pepper |
| 2 | T | Vegetable oil |
| 2 | Onions, sliced | |
| 2 | Garlic cloves, minced | |
| 1/4 | c | Carrots, chopped |
| 1/4 | c | Bell peppers, chopped |
| 3/4 | c | Cauliflower, chopped |
| 3/4 | c | Broccoli, chopped |
| 1/4 | c | Mushrooms, sliced |
| 1/4 | c | Sugar peas |
| 1/4 | c | Bean sprouts |
| 1 | c | Firm tofu, cubed |
| Jasmine rice |
INSTRUCTIONS
Mix tamari, syrup & pepper & set aside. In a wok, heat oil over high heat for 1 minute. Stir-fry onions & garlic for 2 minutes. Add carrots, bell pepper & cauliflower. Stir-fry for 1 to 2 minutes. Add a little water if necessary to prevent sticking. Add broccoli & mushrooms & stir-fry for 1 minute. Add peas, sprouts & tofu & stir-fry for 1 minute. Stir in tamari mixture. Reduce heat to medium & cook for another 2 minutes. The vegetables should be tender crisp. Serve hot, over rice.
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Nutrition (calculated from recipe ingredients)
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Calories: 102
Calories From Fat: 64
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 789.3mg
Potassium: 247.8mg
Carbohydrates: 7.7g
Fiber: 1.6g
Sugar: 3g
Protein: 3.1g