Rating: 2 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light August 2000

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups stir-fry and 3/4 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and cornstarch in a bowl; stir with a whisk. Stir in broth and next 6 ingredients (broth through crushed red pepper).

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  • Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 8 minutes or until golden brown, stirring occasionally. Remove tofu from pan. Place tofu on several layers of paper towels.

  • Add 1 teaspoon vegetable oil to pan. Add onion and bell pepper, and stir-fry 2 minutes. Add the zucchini, snow peas, carrot, and water chestnuts; stir-fry 1 minute. Add tofu and broth mixture. Bring to a boil, and cook 2 minutes. Stir in cilantro. Serve with rice.

Nutrition Facts

365 calories; calories from fat 18%; fat 7.4g; saturated fat 1.3g; mono fat 2.2g; poly fat 3.2g; protein 15.1g; carbohydrates 60.8g; fiber 6.3g; iron 4.3mg; sodium 827mg; calcium 129mg.
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