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

    Average Rating:

    3 Total Reviews

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    • on June 27, 2011

      I had some shitake mushrooms, so I added some of those in. I didn't have any quick cooking brown rice, so used regular. I cooked it for an hour, but it was still a bit that is why there is no rice in the photo. But I didn't want to overcook the veggies, and they turned out wonderfully colorful and crisp. Like the other reviewers, I would increase the sauce, but I like lots of sauce, especially if I had the rice too. All the flavors come together nicely, and this was a nice weeknight dinner. Made for PRMR.

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    • on December 03, 2008

      I really enjoyed this quick vegetarian dinner. I used Uncle Ben's Converted Brown Rice and doubled the tofu so as to use up the whole package. I wish there had been more sauce and will douple the quantity next time. It may have been too little because the extra tofu absorbed it and so not because of the recipe as it's written. Made for Every Day is a Holiday Tag

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    • on December 01, 2008

      This was very good! I have made this twice and the only change I made was to double the sauce as we love it. Thanks for a great recipe, Captain!

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    Nutritional Facts for Vegetable and Tofu Stir-Fry

    Serving Size: 1 (152 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 87.6
    Calories from Fat 18
    Total Fat 2.0 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 176.2 mg
    Total Carbohydrate 11.0 g
    Dietary Fiber 1.3 g
    Sugars 3.0 g
    Protein 5.7 g

    The following items or measurements are not included:

    quick-cooking brown rice

    vegetable broth


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