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Stir Fry with Tofu

Stir Fry with Tofu Photo
Nutrition Information
Calories: 399
Total Fat: 11.6g
Saturated Fat: 1.7g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 536mg
Carbohydrates: 59.3g
Dietary Fiber: 5.4g
Sugars: 8.8g
Protein: 17.2g
Vitamin A: 4686.4iu (93%)
Vitamin C: 40.9mg (68%)
Calcium: 229mg (22%)
Iron: 3.1mg (17%)

Yield: 4 (1.00 serving)



4 cups cooked brown rice
2 cups diced firm tofu (not silken)
4 tablespoon light soy sauce
2 teaspoon corn starch
1/2 cup orange juice
1 tablespoon sesame oil
1 teaspoon vegetable oil
2 teaspoon minced garlic
1 tablespoon grated fresh ginger
1/2 cup sliced carrots
1 cup sliced mushrooms
1 cup broccoli florets
1/2 cup snow peas 1 red bell pepper, sliced 1/4 red pepper flakes

Marinate the tofu with the soy sauce, cornstarch, orange juice and sesame oil in a small bowl.

Heat a large nonstick skillet or wok over high heat. Add the oil and then the garlic and ginger. Saute until the garlic is nutty brown, about 1 minute. Add the rest of the veggies. Saute until crisp-tender, about 4-5 minutes. Add the tofu along with the marinade and cook briefly. Serve hot over brown rice.

Total Preparation & Cooking Time: 25 min. (15 Prep, 10 Cook)

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