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Tangy Stir-Fried Vegetables

Randy Mayor
Yield 5 servings (serving size: 1 1/4 cups)
The author liked this dish because it's fresh, quick, and easy--all necessities with a busy travel schedule. Serve with brown rice.

Ingredients

  • 1 cup cubed reduced-fat extra-firm tofu (about 4 ounces)
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 teaspoon bottled ground fresh ginger (such as Spice World)
  • 4 garlic cloves, sliced
  • 3 serrano chiles, seeded and sliced
  • 1 teaspoon dark sesame oil
  • 1 1/2 cups vertically sliced yellow onion
  • 1 cup (3 x 1/8-inch) julienne-cut red bell pepper
  • 1 cup (3 x 1/8-inch) julienne-cut yellow bell pepper
  • 1/3 cup (1/8-inch) diagonally cut carrot
  • 6 cups sliced napa (Chinese) cabbage (about 1 small head)
  • 2 cups broccoli florets
  • 1/4 cup chopped green onions

Nutrition Information

  • calories 128
  • caloriesfromfat 11 %
  • fat 1.5 g
  • satfat 0.2 g
  • monofat 0.4 g
  • polyfat 0.7 g
  • protein 6.4 g
  • carbohydrate 26 g
  • fiber 5.7 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 487 mg
  • calcium 83 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl; marinate 20 minutes. Heat oil in a large skillet over medium-high heat. Add onion, bell peppers, and carrot; sauté 5 minutes or until crisp-tender, stirring frequently. Add tofu mixture, cabbage, broccoli, and onions; cook for 5 minutes or until broccoli is crisp-tender, stirring occasionally.