| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegan |
Lowfat, Oriental, Vegan |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Peanut butter |
| 1 1/2 |
tb |
Soy sauce; low sodium |
| 1 1/2 |
tb |
Rice wine vinegar |
| 1 |
tb |
Brown sugar |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Fresh ginger root; grated |
| 1/8 |
ts |
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 |
tb |
Cornstarch; mixed with |
| 1 |
tb |
Water |
| 2 |
c |
Cooked brown rice |
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 580
mg sodium
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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