Try this Spicy Tofu Vegetable Toss with Jasmine Rice recipe, or contribute your own.Suggest a better description
If using lowfat tofu, simply cut it into 1/2" chunks. Otherwise, wrap regular tofu in a clean dish towel or cheesecloth, place a heavy object on top (such as a heavy pot), and let sit on a large plate for 30 minutes to squeeze out excess water. Pat dry and cut into 1/2" chunks. Combine broth soy sauce, rice wine or sherry, sesame oil, chile paste with garlic, and brown sugar in a small bowl, and set aside. Place wok over medium heat. When hot add canola oil. Add ginger, garlic, and onion, and stir-fry briskly for a few seconds. Increase heat to high, add tofu, and stir-fry for 2 minutes. Toss in peppers, snow peas, and mushrooms, and sttir-fr briskly for 2 minutes. Dissolve cornstarch in water. Pour reserved stock mixture into hot wok, and bring to a boil. Add cornstarch mixture, and cook until sauce thicknes slightly, about 3 minutes. Serve immediately over piping-hot steamed rice. Serves 4-6. Recipe By : Cooking Light Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 09:28:42 +0100 From: Kaye Sykes
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|Serving Size: 1 Serving (951g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 169 (73%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 6g|
|Cholesterol 0mg||0 %|
|Sodium 859.7mg||30 %|
|Potassium 210.6mg||6 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 11.8g|
|Protein 3.2g||5 %|
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Calories per serving: 230
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