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Vegetable And Tofu Stir Fry Recipe
|Instant brown rice||1 1⁄2 Cup (24 tbs)|
|Vegetable broth/Chicken broth||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Reduced sodium soy sauce||1 Tablespoon|
|Grated fresh ginger||1 Teaspoon|
|Crushed red pepper||1⁄2 Teaspoon|
|Non stick cooking spray||1|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Broccoli florets||3 Cup (48 tbs)|
|Extra firm tofu||6 Ounce, cut into 1/2 inch cubes (Fresh Bean Curd)|
Serving size: Complete recipe
Calories 1473 Calories from Fat 129
% Daily Value*
Total Fat 15 g22.4%
Saturated Fat 2.1 g10.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1447.3 mg60.3%
Total Carbohydrates 289 g96.3%
Dietary Fiber 15.1 g60.3%
Sugars 12.7 g
Protein 55 g109.5%
Vitamin A 884.8% Vitamin C 838.8%
Calcium 74.6% Iron 71.5%
*Based on a 2000 Calorie diet
For sauce, in a small bowl stir together the broth, dry sherry, cornstarch, soy 'sauce, sugar, ginger, and, if desired, crushed red pepper.
Coat a wok or large skillet with cooking spray.
Heat over medium-high heat.
Add 'carrots and garlic to hot wok.
Cook and stir for 2 minutes.
Add broccoli; cook and stir for 3 to 4 minutes more or until vegetables are crisp-tender.
Push vegetables from center of wok.
Stir the sauce.
Add sauce to center of wok.
Cook and stir until thickened and bubbly.
Gently stir all ingredients together to coat with sauce.
Cook, stirring gently, 1 minute more.