Veggie Tofu Stir-fry
|Serving Size||½ of recipe|
|Total Fat||17 g|
|Saturated Fat||2 g|
|Total Carbohydrate||13 g|
|Dietary Fiber||3 g|
Ingredients and Preparation
|Firm tofu (2/5 block)||6 ounces|
|Olive oil||2 tablespoons|
|Medium onion, thinly sliced||1|
|Garlic cloves, minced||2|
|Mushrooms, sliced||½ cup|
|Red pepper, sliced||½ cup|
|Zucchini, sliced||1 cup|
|Fresh spinach, packed||1 cup|
|Reduced-sodium soy sauce||2 tablespoons|
- Drain extra water from tofu by putting it between several layers of paper towels and placing a dinner plate on top. Let sit for about 15 minutes and then cube or break into chunks.
- Heat oil in a large wok or nonstick sauté pan. Add tofu and cook a few minutes on each side until golden.
- Add onion and garlic to the wok and cook for another few minutes. Stir in the mushrooms, red bell pepper, and zucchini and cook until soft.
- Add spinach, soy sauce, and water. Stir and cook another 2-3 minutes.
Exchanges 1 lean meat; 2.5 vegetables; 4 fats
Side Suggestions: Brown Rice Prepare according to package directions.
This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.
Copyright © EBSCO Publishing
All rights reserved.