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

    Average Rating:

    3 Total Reviews

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    • on October 04, 2006

      I followed the recipe exactly and didn't like how the tofu turned out. It didn't have much flavor or a nice texture. I used extra-firm tofu with the water squeezed out and it still came out a little crumbly. Maybe it should be cooked on its own in the wok to brown the sides before putting in the sauce, or a marinade could make it more flavorful. The sauce was very good though, and the vegetables came out great. This recipe would be tasty with shrimp or chicken. I might try this again with a different method of cooking the tofu or with a light meat.

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    • on August 06, 2005

    • on September 02, 2004

      Yummy mixture of crisp veggies and a great sauce. I added extra garlic and ginger (as usual for me!) We ate this with a side of broiled asian salmon. Thanks for posting!

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    Nutritional Facts for Tofu and Vegetable Stir-Fry

    Serving Size: 1 (474 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 507.4
    Calories from Fat 62
    Total Fat 6.9 g
    Saturated Fat 1.3 g
    Cholesterol 0.1 mg
    Sodium 663.0 mg
    Total Carbohydrate 95.4 g
    Dietary Fiber 9.5 g
    Sugars 8.9 g
    Protein 19.4 g


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