Tofu with Carrots and Zucchini Recipe
Summary
Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Oil | 3 Tablespoon | |
| Carrots | 2 Large, peeled | |
| Zucchini | 1 Medium, scrubbed | |
| Greens onions – 4 | ||
| Fresh ginger root - 1 piece, about 1X ¼ inch | ||
| Garlic - 1 large clove, pressed | ||
| Mung bean sprouts | 1 1/2 Cup (16 tbs) | |
| Tofu - 1 block, 20-22 ounces, drained, cut into 1-inch cubes | ||
| Low sodium soy sauce - 2-3 tablespoons or regular soy sauce - 1-2 tablespoons | ||
| Vegit seasoning - 1/2 teaspoon | ||
| Salt | 1 To taste | |
Directions
GETTING READY
1. With a knife or the julienne or shredding disc of a food processor shred the carrots and zucchini separately.
2. With a knife or the metal blade of a food processor, chop the green onions medium fine.
3. With a grater or the metal blade of a food processor, grate the ginger.
MAKING
4. Place a large frying pan over medium heat and heat oil.
5. Add the carrots and saute for 30 seconds.
6. Stir in the zucchini and sauté for some time.
7. Add the ginger, green onions and bean sprouts and sauté for 1 minute more.
8. Next, add the tofu, soy sauce, Vegit seasoning and salt.
9. Cook for 2-3 minutes more, till heated through.
SERVING
10. Serve hot.
1. With a knife or the julienne or shredding disc of a food processor shred the carrots and zucchini separately.
2. With a knife or the metal blade of a food processor, chop the green onions medium fine.
3. With a grater or the metal blade of a food processor, grate the ginger.
MAKING
4. Place a large frying pan over medium heat and heat oil.
5. Add the carrots and saute for 30 seconds.
6. Stir in the zucchini and sauté for some time.
7. Add the ginger, green onions and bean sprouts and sauté for 1 minute more.
8. Next, add the tofu, soy sauce, Vegit seasoning and salt.
9. Cook for 2-3 minutes more, till heated through.
SERVING
10. Serve hot.
Chef
