| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegan | Lowfat, Oriental, Vegan | 2 | Servings |
INGREDIENTS
| 1 | T | Peanut butter |
| 1 1/2 | T | Soy sauce, low sodium |
| 1 1/2 | T | Rice wine vinegar |
| 1 | T | Brown sugar |
| 1 | Clove garlic, minced | |
| 1 | t | Fresh ginger root, grated |
| 1/8 | t | Dried hot red peppers, or to |
| taste | ||
| 1 | lb | Vegetables, cut for stir |
| fry see Notes | ||
| 5 | oz | Mori-nu lite firm tofu |
| drained and cubed | ||
| 1/2 | T | Cornstarch, mixed with |
| 1 | T | Water |
| 2 | c | Cooked brown rice |
| 5 | mg sodium |
INSTRUCTIONS
Mix together the peanut butter, soy sauce, rice vinegar, brown sugar, garlic, ginger and dried peppers for the sauce. Set aside. Stir "fry" vegetables in wok in about 1/4 cup water or broth, for about 2 1/2 minutes. Add tofu and cook about 1 minute more. (Add more water if needed.) Add sauce and cook about 1 minute. Mix in the cornstarch/water mixture and cook until thickened. Serve over hot rice. Makes 2 servings. Per serving: 475 Cal, 7.7 g fat (13% cff), 13 g fiber, 19.7 g protein NOTES : I usually use one of the frozen stir fry blends if I'm in a hurry, or, if I have more time, I cut up a mixture of carrots, onion, broccoli, snap peas, mushrooms, bok choy, red or green peppers, water chesnuts---basically, whatever I have on hand, always including either carrots or red pepper for color. Recipe by: Jenny Herl Posted to EAT-LF Digest by Jenny Herl <jlherl@uiuc.edu> on Oct 21, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 799
Calories From Fat: 86
Total Fat: 10.6g
Cholesterol: 0mg
Sodium: 510.5mg
Potassium: 214.5mg
Carbohydrates: 177.3g
Fiber: 12.7g
Sugar: 8g
Protein: 19.7g