Try this Tofu Hoisin with Broccoli, Red Peppers, and Walnuts recipe, or contribute your own.
Suggest a better description* Sliced [about 1/2" thick], patted very dry, then cut into 2"x1/2" logs. [Start rice.] Combine sauce ingredients in a small bowl and set aside. Heat oil in a wok or large skillet over high heat until hot but not smoking. Make sure tofu is patted very dy to prevent sticking. Add tofu to wok and stir-fry until llightly golden. Transfer tofu to a platter and reduce heat to medium-high. Add a teaspoon of oil to the wok. Add garlic and crushed red pepper flakes and cook 1 min. Stir in red bell pepper, broccoli, and walnuts; and toss to coat with the garlic. Pour in water, toss vegetables, then cover the pan. Cook 5 min or until vegetables are tender but crunchy. Stir in tofu, then pour on the sauce mixture. Stir-fry 1 min or until the sauce coats everything and is thickned. Serve on rice. NOTES : From Main Course Vegetarian Pleasures by Jeanne Lamlin Posted to EAT-L Digest 01 Dec 96 Recipe by: Veg Times From: Kaye Sykes
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Serving Size: 1 Serving (357g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 443 | ||
Calories from Fat: 328 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.4g | 49 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 19.9g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 1082.8mg | 37 % | |
Potassium 233.2mg | 6 % | |
Total Carbohydrate 26.2g | 8 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 22.8g | ||
Protein 7.2g | 10 % | |
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: 443
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