- Calories 225
- Caloriesfromfat 22%
- Fat 5.5g
- Satfat 0.8g
- Monofat 3.4g
- Polyfat 0.9g
- Protein 10.1g
- Carbohydrate 36g
- Fiber 2.6g
- Cholesterol 0.0mg
- Iron 3.4mg
- Sodium 418mg
- Calcium 58mg
Stir-Fried Vegetables and Tofu
Randy Mayor
Unlike traditional stir-fry dishes, this one uses white wine to bring out the flavors of the vegetables. The mushrooms, carrots and squash are great sources of vitamins, fiber, and potassium and combined with tofu, make for a nutritious and filling meal.
How to Make It
Step 1
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add carrot; stir-fry 4 minutes. Add garlic and 2 tablespoons wine; stir-fry 3 minutes. Add zucchini and squash; stir-fry 5 minutes. Add mushrooms and 2 tablespoons wine; stir-fry 5 minutes. Remove from heat.
Step 2
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add tofu; sauté 7 minutes, browning on all sides. Add soy sauce; cook 1 minute. Stir in sprouts, salt, and pepper. Add tofu mixture to vegetable mixture; heat thoroughly. Serve over rice.
You May Like
mchldinicola's Review
N/A
quickster6243's Review
I used brown rice instead and left the salt out. It isn't needed if you add a teaspoon of soy sauce to your rice. Doubled on the garlic too, as I am a garlic lover.
Kim93536's Review
This is one of my favorite recipes. This was the first recipe I ever used tofu, and my whole family was surprised that they liked it. It is an extremely satisfying low calorie meal, and has become a standard at our house.
kipsnk's Review
I made this exactly as the recipe directed. It was a little bland and could use some more spices. Next time I would try with ginger, hot pepper, sherry instead of wine, and sesame oil.
promogal's Review