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Stir Fried Tofu & Vegetables Recipe
|Firm tofu||1⁄2 Pound, cut into 0.5 inch cubes (Medium Firm)|
|Soy sauce||3 Tablespoon|
|White vinegar/Rice vinegar||1 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Grated ginger/1/8 teaspoon ground ginger||1⁄2 Teaspoon|
|Peanut oil/Salad oil||3 Tablespoon|
|Carrot||1 Large, chopped|
|Broccoli flowerets||1 Cup (16 tbs) (Bite Sized)|
|Broccoli stems||1 Cup (16 tbs), thinly sliced|
|Bean sprouts||1 Cup (16 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Coriander||3 Tablespoon, minced|
Serving size: Complete recipe
Calories 777 Calories from Fat 499
% Daily Value*
Total Fat 57 g87.3%
Saturated Fat 9.3 g46.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2686.7 mg111.9%
Total Carbohydrates 43 g14.5%
Dietary Fiber 9.1 g36.4%
Sugars 11 g
Protein 37 g74.7%
Vitamin A 434.7% Vitamin C 510.4%
Calcium 70.6% Iron 56.7%
*Based on a 2000 Calorie diet
In another bowl, mix soy, vinegar, cumin, garlic, and ginger; drizzle over tofu.
Set aside while you prepare remaining ingredients for cooking.
Heat oil in a wok or wide frying pan over high heat.
Add carrot and stir fry for 1 minute; add broccoli and continue stir frying for 2 more minutes.
Then mix in bean sprouts, mushrooms, and green onions.
Stir fry for 30 more seconds, then reduce heat to medium high.
Add tofu mixture and cook, stirring gently, just until tofu is heated through but vegetables are still crisp.
Garnish with coriander.