Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0
Recipe by Oxmoor House January 2006

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Oxmoor House

Recipe Summary

prep:
19 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 9 mins
Yield:
4 servings (serving size: 1 1/2 cups stir-fry and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wrap tofu in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels; pat tofu dry, and cut into 3/4-inch cubes.

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  • . While tofu drains, combine soy sauce and next 5 ingredients in a small bowl; set aside.

  • . Cook rice according to package directions, omitting salt and fat.

  • . While rice cooks, heat 1 teaspoon sesame oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; cook 10 minutes or until lightly browned on all sides. Remove tofu from pan; keep warm.

  • . Heat remaining 1 teaspoon sesame oil in pan. Add ginger and garlic, and sauté 30 seconds. Add zucchini and bell pepper; sauté 2 minutes. Add green onions; sauté 4 minutes or until vegetables are crisp tender. Add soy sauce mixture and tofu. Bring to a boil; reduce heat, and simmer 2 minutes. Serve immediately over hot cooked basmati rice.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

358 calories; fat 13.6g; saturated fat 6g; protein 16.4g; carbohydrates 47.3g; cholesterol 0mg; iron 3.1mg; sodium 779mg; calories from fat 32%; fiber 2.3g; calcium 116mg.
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