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Recipe of the Day
Olympic Ring Fruit Salad
A simple and healthy fruit salad for all of your Olympic-themed festivities
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Recipes
Yield: 4 (1.00 serving)
Recipes
Stir Fry with Tofu
| 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%) |
Ingredients
Instructions
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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