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Yield: Serves 4. Each serving: 1-1/2 cups
Recipes
Lemon Tofu Stir Fry
| Nutrition Information | |
| Calories: | 228 |
| Total Fat: | 4g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 183mg |
| Carbohydrates: | 40g |
| Dietary Fiber: | 5g |
| Sugars: | 4g |
| Protein: | 9g |
| Vitamin A: | 486iu (9%) |
| Vitamin C: | 28mg (46%) |
| Calcium: | 61mg (6%) |
| Iron: | 2mg (11%) |
1 cup extra firm silken tofu, cubed
1 lemon, zest and juice only
1 Tbsp minced garlic
1 Tbsp grated fresh ginger
1 cup diced eggplant
1 cup sliced mushrooms
1 yellow squash, diced
1 zucchini, diced
1 tsp sesame oil
1 Tbsp light soy sauce
3 cups cooked brown rice
Marinate the tofu in lemon zest and juice and keep in the refrigerator until ready to use. The zest is the thin outer skin of the citrus fruit; grate if off gently.
Lightly spray a large nonstick skillet with cooking oil and heat over medium-high heat.
Sauté the garlic until brown then add the ginger and the rest of the vegetables. Cook until the vegetables are almost tender then add the tofu, sesame oil and soy sauce. Heat through and serve over rice.
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