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Marinated Tofu Stir Fry Recipe
|Garlic||1 Clove (5 gm), crushed|
|Soy sauce||2 Tablespoon|
|Fresh ginger root piece||1 Inch, peeled and grated|
|Dry red chili flakes||1 Teaspoon, dried|
|Dried red chili flakes||1 Teaspoon, dried|
|Tofu||275 Gram, cubed|
|Sesame oil||1 Tablespoon|
|Carrot||1 Large, grated|
|Mange-tout||150 Gram, halved|
|Red pepper||1 , cored, deseeded and sliced|
|Mushrooms||275 Gram, sliced|
|Spring onions||2 Bunch (200 gm), chopped|
|Bean sprout||200 Gram|
Serving size: Complete recipe
Calories 660 Calories from Fat 232
% Daily Value*
Total Fat 26 g40.4%
Saturated Fat 3.7 g18.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1848 mg77%
Total Carbohydrates 79 g26.4%
Dietary Fiber 23.7 g94.9%
Sugars 38.4 g
Protein 41 g82.7%
Vitamin A 423.5% Vitamin C 553.7%
Calcium 37.8% Iron 73.7%
*Based on a 2000 Calorie diet
Add the tofu and set aside to marinate for about 30 minutes.
Heat the oil in a non-stick frying pan or wok.
Lift the tofu from the marinade with a slotted spoon, add to the pan, and stir-fry over a medium heat for 4-5 minutes, until crisp.
Remove from the pan and keep warm.
Add the remaining ingredients to the pan, except the beansprouts and marinade, and stir-fry over a medium heat for 2-3 minutes.