Marina K's Note:
This recipe was taken from the Spring 2008 edition of "Clean Eating" magazine, a relatively new publication that we came across. It is very healthful, and fresh-tasting - an ideal way to celebrate the arrival of spring! When we made it, we used a whole bunch of asparagus and omitted the green beans for the sake of convenience.
My Private Note
Units: US | Metric
- 1 (300 g) package tofu, extra firm, thinly sliced
- 2 celery ribs, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, cut into strips
- 1/2 bunch asparagus, ends trimmed and cut in half
- 2 cups broccoli florets
- 1 cup green beans, chopped into quarters
- 1 mango, peeled and cut into strips
- 3 tablespoons teriyaki sauce
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon red pepper flakes
- 1Spray a wok, or large pot with cooking spray and heat over medium heat.
- 2Add tofu and saute for 5 minutes, then remove to a plate.
- 3Add vegetables, mango, teriyaki sauce, balsamic vinegar and pepper flakes, and saute for 5 minutes.
- 4Then add tofu back to wok and cook for an additional 3 to 5 minutes.
- 5Serve on its own, over with brown rice.
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Nutritional Facts for Balsamic Tofu Vegetable Medley
Serving Size: 1 (366 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 143.2
- Calories from Fat 30
- Total Fat 3.3 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 561.5 mg
- Total Carbohydrate 23.3 g
- Dietary Fiber 4.4 g
- Sugars 13.5 g
- Protein 9.6 g