Szechuan Tofu & loads of veggies
Make rice according to package directions.
Tofu:
Remove tofu from package.
Press and drain water out of tofu (10 minutes minimum). To do this, take a large plate, add a layer of paper towel, and place tofu on the paper towel on the plate. Put a cutting board on the tofu. Put some heavy items (like canned goods) on the cutting board so that the water is pressed out of tofu. If you don't remove water from tofu, it will steam, and cause it to crumble.
Dice tofu into 1/2 inch cubes.
Pre-heat wok with sesame oil on HIGH
Add tofu. Season with 1/2 tbsp of Lawry's Seasoning salt
Stir in 1 tbsp garlic and chopped green onions. If sticking, add more sesame oil
As it browns, add 1-2 tbsp Szechwan sauce, coating the tofu
Continue cooking, adding Szechwan sauce to taste, forming a golden brown coating on the tofu.
Remove tofu & set aside
Veggies:
Add 1 tbsp of sesame oil so wok is lightly coated
Add in broccoli and stir fry for 3 minutes
Add in Squash and 1 tbsp minced garlic. Stir fry for 3 minutes.
Add in 2 tbsp Szechwan sauce to lightly coat vegetables.
Add in bok choy stalk, baby corn, and water chestnuts. Watch the amount of liquid in the bottom of the wok. If building up, remove some of the water with a ladle. Stir fry 3 minutes.
Add in bok choy leaves. Cover and steam for 3 minutes.
Remove lid, test vegetables for done-ness. Add additional soy sauce or Szechwan sauce to taste. Continue to stir fry until vegetables are done.
Add the tofu back to the mixture. Lightly toss for 3 minutes. Remove from heat & put it over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (710g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 398 | ||
Calories from Fat: 56 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 376.6mg | 13 % | |
Potassium 1670.1mg | 44 % | |
Total Carbohydrate 75g | 22 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 65.9g | ||
Protein 14.6g | 21 % | |
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: 398
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