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    You are in: Home / Recipes / Spicy Tofu and Vegetable Stir-fry Recipe
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    Spicy Tofu and Vegetable Stir-fry

    Average Rating:

    3 Total Reviews

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    • on November 06, 2010

      I really like this method of frying up tofu, the corn starch makes a nice coating providing you give it enough time to cook (not too high heat....and if you cook in a few batches, be sure to wipe out the pan in between). My 3 yr old enjoys it cooked like this, crispier the better. So other than the time it took to fry up to tofu, this is a very quick and easy recipe. I used Sweet and Sour Sauce for the sweet & sour sauce. The only thing I might do differently next time is half the amount of rice vinegar because combined with the S&S sauce it was a bit heavy on the vinegar side for me, but still good. I left out the poblano peppers and shrimp, and used broccoli, carrots & mushrooms for the veg. Thanks Ellie! Veg^n Swap Nov10.

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    • on November 01, 2003

      This was simple and easy to make. I left out the shrimp(don't eat it), and at the last minute discovered I didn't have any sweet and sour sauce. So I found some lemon pepper marinade and added some brown sugar to sweeten it up a bit. It came out great! I will go out and buy some s&s sauce for the next time. Thanks ellie!

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    • on September 12, 2008

      Yum! 1/2 cup cornstarch is quite a bit. Next time I will wrap with paper towels to dry the tofu then lightly dust with the cornstarch. It seemed to soak up a lot of cornstarch and ended up being a thicker gelatin coating. But we enjoyed it no matter. Thanks!

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    Nutritional Facts for Spicy Tofu and Vegetable Stir-fry

    Serving Size: 1 (212 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 257.1
     
    Calories from Fat 93
    36%
    Total Fat 10.3 g
    15%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 105.2 mg
    4%
    Total Carbohydrate 31.6 g
    10%
    Dietary Fiber 5.0 g
    20%
    Sugars 8.1 g
    32%
    Protein 13.2 g
    26%

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