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Tofu Primavera Recipe
|Cold water||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Crushed red pepper||1⁄8 Teaspoon|
|Cooking oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Carrots||3 Medium, thinly bias sliced to make 1 1/2 cups|
|Green onions||5 , bias-sliced into 1-inch lengths to make 1 cup|
|Green pepper||1 Medium, cut into thin strips to make 1 cup|
|Sliced napa cabbage||3 Cup (48 tbs)|
|Fresh tofu||8 Ounce, cut into 1/2-inch cubes to make 1 1/2 cups (Bean Curd)|
|Tomato||1 Medium, cut into thin wedges|
|Unsalted peanuts||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1197 Calories from Fat 652
% Daily Value*
Total Fat 77 g117.8%
Saturated Fat 10.6 g53.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3801 mg158.4%
Total Carbohydrates 95 g31.6%
Dietary Fiber 21.6 g86.6%
Sugars 35.3 g
Protein 52 g103.8%
Vitamin A 705.1% Vitamin C 310.1%
Calcium 40.7% Iron 71.5%
*Based on a 2000 Calorie diet
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry garlic in hot oil for 15 seconds.
Add carrots; stir-fry for 2 1/2 minutes.
Add green onions and green pepper; stir-fry about 1 1/2 minutes or till vegetables are crisp-tender.
Push vegetables from center of the wok or skillet.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in vegetables to coat with sauce.
Gently stir in Napa cabbage, fresh tofu, and tomato wedges.
Cover and cook for 1 minute.
Gently stir in peanuts.