Tofu Stir Fry

by Aliah
(Nevada)

Tofu Stir Fry- Ingredients:

1/4 cup(50 mL)sodium-reduced soy sauce

1 tbsp(15 mL) rice vinegar

1 tbsp(15 mL) hoisin sauce

2 tsp (10 mL) cornstarch

1 pkg extra-firm tofu

2 tbsp(25 mL) vegetable oil

3 garlic cloves, minced

1 tbsp(15 mL)gingerroot, minced

1 pinch hot pepper flakes

2 carrots, thinly sliced on the diagonal

1 1/2 cups(375 mL) sliced & stemmed shiitake mushroom caps

1 cup (250 mL) snow peas, trimmed and cut diagonally in half

2 green onions, thinly sliced

2 tsp (10 mL) sesame oil


Tofu Stir Fry- Preparation:

In small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, cornstarch and 3 tbsp (50 mL) water; set aside.

Pat tofu dry; cut into 3/4-inch (2 cm) cubes. In large wok, heat half of the oil over medium-high heat; stir-fry tofu until golden, about 6 minutes. Transfer to plate.

Heat remaining oil in wok over medium-high heat; stir-fry garlic, ginger and hot pepper flakes for 30 seconds.

Add carrots and mushrooms; stir-fry for 1 minute. Add 1 tbsp (15 mL) water; cover and steam until carrots are tender, about 3 minutes.

Add snow peas, tofu and soy sauce mixture; bring to boil and boil, stirring, until thickened and vegetables are tender, about 1 minute. Stir in green onions and sesame oil.

Tofu Stir Fry- Nutritional Info:

b>Per serving:

cal 221
protein 12 g
total fat 15 g
satur. fat 2 g
carb 13 g
fibre 3 g
cholesterol 0 mg
sodium 635 mg
% RDI: -
calcium 14%
iron 20%
vit A 66%
vit C 18%
folate 21%


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