Veggie Tofu Stir-fry
Adapted from CooksAid.com
|Serving Size||½ of recipe|
| Calories ||223|
| Total Fat ||17 g|
|Saturated Fat||2 g|
| Sodium ||621 mg|
| Total Carbohydrate ||13 g|
|Dietary Fiber||3 g|
| Protein ||8 g|
Ingredients and Preparation TOP
|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.
1 lean meat; 2.5 vegetables; 4 fats
Side Suggestions: Brown Rice
Prepare according to package directions.