Stir Fry Tofu Recipe


Difficulty LevelBit DifficultHealth IndexHealthy
MethodMain Ingredient
Interest Group


 Boiling water2 Cup (32 tbs)
 Bean sprouts1 Cup (16 tbs)
 Tofu1 Ounce (Firm Bean Curd, 1 Large Cake)
 Vegetable oil1⁄4 Cup (4 tbs)
 Garlic1 Clove (5 gm), crushed
 Grated fresh ginger root1 Teaspoon
 Scallions4 , cut in 1-inch lengths
 Mushrooms6 Small, sliced
 Red pepper1⁄2 , cut into thin strips
 Soy sauce1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 598 Calories from Fat 500

% Daily Value*

Total Fat 57 g87%

Saturated Fat 7.4 g36.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 189.2 mg7.9%

Total Carbohydrates 20 g6.7%

Dietary Fiber 5.6 g22.5%

Sugars 9.9 g

Protein 9 g17.3%

Vitamin A 52% Vitamin C 181.3%

Calcium 9.6% Iron 15.6%

*Based on a 2000 Calorie diet


Pour boiling water over the bean sprouts, leave to stand for 2 minutes, then drain.
Rinse the tofu in hot water, drain on paper towels and cut into 1-inch cubes.
Heat the oil in a frying pan and add the garlic, ginger, scallions, mushrooms and pepper.
Cook for about 6 minutes, stirring from time to time.
Add all the remaining ingredients, heat through and serve immediately.