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Tofu Vegetable Saute Recipe
|Uncooked couscous||1 Cup (16 tbs)|
|Frozen asparagus cuts||10 Ounce (1 Package)|
|Tofu||1 Pound, rinsed and cut into 3/4-inch cubes|
|Sliced mushrooms||2 Cup (32 tbs)|
|Canned bamboo shoots||8 Ounce, drained, rinsed (1 Can)|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|Reduced sodium soy sauce||1⁄4 Cup (4 tbs)|
|White wine||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||2 Teaspoon|
|Peeled minced ginger root||1⁄4 Teaspoon|
|Sesame oil||1⁄4 Teaspoon|
Calories 646 Calories from Fat 114
% Daily Value*
Total Fat 13 g19.8%
Saturated Fat 1.8 g8.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1174.6 mg48.9%
Total Carbohydrates 102 g34.1%
Dietary Fiber 10.2 g40.7%
Sugars 10.9 g
Protein 29 g57.6%
Vitamin A 38.2% Vitamin C 28.5%
Calcium 14.9% Iron 38.9%
*Based on a 2000 Calorie diet
Place on plate.
Microwave at High for 4 to 5 minutes, or until defrosted.
Stir to break apart.
In 3-quart casserole, combine asparagus, tofu, mushrooms, bamboo shoots and onions.
In small mixing bowl, blend remaining ingredients, except couscous.
Pour over tofu and vegetable mixture.
Stir to coat.
Microwave at High for 12 to 13 minutes, or until sauce thickens and is translucent, stirring after every 4 minutes.
Serve over couscous.