Oriental Vegetables With Tofu Recipe

Tofu, or fresh bean curd, is available from Asian and health food shops. It is high in protein, low in cholesterol and kilojoules. Covered with water, which should be changed daily, it will keep for two or three days in the refrigerator.

Summary

Health IndexHealthyServings4
CuisineCourse
MethodVegetarian
Main IngredientHealthy

Ingredients

 Mixed vegetables3 Cup (48 tbs) (Prepared, Choose From 3 Or More Of These Green Beans, Carrots, Zucchini, Mushrooms, Spinach, Chinese Or Ordinary Cabbage, Snowpeas, Ordinary Peas, Bean Sprouts)
 Onion1
 Celery sticks3
 Green pepper1
 Tofu250 Gram
 Peanut oil3 Tablespoon
 Garlic2 Clove (10 gm), sliced
 Grated fresh ginger2 Teaspoon
 Soy sauce1 Tablespoon
 Toasted sesame seeds2 Tablespoon

Nutrition Facts

Serving size

Calories 317 Calories from Fat 146

% Daily Value*

Total Fat 17 g25.7%

Saturated Fat 2.7 g13.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 278.3 mg11.6%

Total Carbohydrates 33 g10.9%

Dietary Fiber 6.5 g26.1%

Sugars 11 g

Protein 9 g18.4%

Vitamin A 50.2% Vitamin C 66.5%

Calcium 15.9% Iron 11.2%

*Based on a 2000 Calorie diet

Directions

Trim vegetables and cut the larger ones into bite-size diagonal shapes, squares or slices. Peel the onion and slice downward into wedges, then separate into petal shapes. String celery and slice on the diagonal, remove seeds and ribs from pepper and cut into squares. Dry the tofu on paper towels and cut it into bite-size squares. Heat the oil gently with the garlic and ginger in a wok or frying pan. When oil is hot add tofu and saute until tofu is browned on both sides. Remove with chopsticks or slotted spoon, discard garlic and ginger and set tofu aside. Add onion, pepper and celery to the pan and saute on medium heat for 3 minutes. Add each of the longer-cooking vegetables in turn and saute for a few minutes between additions and tossing every minute or so, then add fast-cooking vegetables and toss a minute or two longer. Gently stir in tofu, bean sprouts if using, and heat through. Season with soy sauce to taste, sprinkle with sesame seeds and serve immediately, with a bowl of steaming white or brown boiled rice if you wish.
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