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    Vegetable Stir-Fry With Tofu

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     2 Total Reviews

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    • on October 03, 2009

      I marinated my tofu in a sauce similar to the sauce used here. I also pan fried it instead of baked it (I like crispier tofu.) I slightly reduced the amount of veggies. Simple and light, the brown sugar cuts out a saltiness of the soy sauce. I served mine over jasmine rice. GOOD. Water chestnuts and baby corn absorbed the sauce the best. My sauce didn't really thicken either, I would recommend a little cornstarch as well.

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    • on August 15, 2008

      This took me longer than 20 minutes to make but that was because I did not get the baked tofu and I marinaded it in the flavoring mixture then cooked it in the pan on low heat for about an hour so that it would get a "thick skin." I used carrots, cauliflower, broccoli, bell pepper, and celery and they came out very nicely.

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    Nutritional Facts for Vegetable Stir-Fry With Tofu

    Serving Size: 1 (31 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 107.1
     
    Calories from Fat 55
    52%
    Total Fat 6.2 g
    9%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 1344.6 mg
    56%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 0.2 g
    1%
    Sugars 9.2 g
    37%
    Protein 2.6 g
    5%

    The following items or measurements are not included:

    baked tofu

    vegetables

    Detailed Nutrition Values About Nutrition Info
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