Try this Spicy Tofu Vegetable Toss with Jasmine Rice recipe, or contribute your own.
Suggest a better descriptionIf 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 | ||
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Calories: 230 | ||
Calories from Fat: 169 (73%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 230
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