Sweet and tangy vegetarian stir fry
After preparing vegetables, heat walk with a tbsp of olive oil. Heat a separate non-stick pan and add tofu. Saute over medium heat until brown on all sides. Add peppers, and onions and saute 8 minutes. Add remaining vegetables, reserving pineapple and juice and saute until tender. Whisk marinade, cornstarch and 2 tbsp of pineapple juice in a small bowl. Add to wok with pineapple chunks and tofu. Taste and add more pineapple juice if desired. Serve as is or over rice.
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Serving Size: 1 Serving (329g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 133 | ||
Calories from Fat: 22 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 59.2mg | 2 % | |
Potassium 749.7mg | 20 % | |
Total Carbohydrate 26g | 8 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 20.5g | ||
Protein 6.2g | 9 % | |
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: 133
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