Cut up the tofu into 1 inch cubes and marinade in 1/2 cup chili garlic sauce (I use Sriracha) mixed with 1/4 cup soy sauce for at least an hour. Mix the sauce ingredients. Prepare oriental noodles or white rice using directions on the package.
Stir fry the marinated tofu in 1/4 cup vegetable oil until golden brown. Remove tofu from pan and place on paper towels. Pat tofu dry to remove excess oil. Pour excess oil out of the wok/pan. Stir fry the ginger, garlic and vegetables, taking care not to over cook (the vegetables should be cooked, but still slightly firm/crisp). If your wok gets dry, add some white wine. At the last minute, pour the sauce over the vegetables and add the tofu. Mix gently. Serve over oriental noodles or white rice.
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|Serving Size: 1 Serving (464g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 128 (37%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 0mg||0 %|
|Sodium 14154mg||488 %|
|Potassium 1180.2mg||31 %|
|Total Carbohydrate 30.8g||9 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 24.9g|
|Protein 29.3g||42 %|
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Calories per serving: 346
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