tofu: stir fried vegetables

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Stir Fried Vegetables with Tofu from Vietnam (rau xao)

 

Recipe By :Troth Wells 2001 Global Vegetarian Cooking

Serving Size : 4 Preparation Time :0:10

Categories : Main Dishes Tofu

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons soy sauce

2 garlic clove -- crushed

1 tablespoon lime or lemon juice

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

1/2 pound tofu -- cubed

1 carrot -- finely sliced

2 cups broccoli floret -- cut into small florets

1 green chile pepper -- cored and sliced

1 cup sliced mushrooms

1 cup bean sprouts

3 scallions -- chopped

3 tablespoons chopped fresh cilantro

oil

 

1. Combine soy sauce with garlic, juice, ginger and cumin and pour over the tofu

in a bowl. Set aside. (See note)

 

2. Heat the oil in a wok and stir fry the carrot for 1 minute. Add broccoli and

chile and cook, stirring, for another 2 minutes.

 

3. Next add the mushrooms and the tofu with marinade. Stir fry for 1 to 2

minutes then add the bean sprouts and scallions. Stir fry for half a minute and

serve with cilantro scattered on top. Serve 2 or 4.

 

Description:

" Vegan "

Source:

" Quick and Easy Recipes from Around the World "

T(Cooking):

" 0:10 "

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Per Serving (excluding unknown items): 92 Calories; 3g Fat (26.7% calories from

fat); 8g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 541mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates.

 

NOTES : This dish uses a range of vegetables and is fresh and crunchy with a

variety of textures. If you have time, marinate the tofu first for a while (in

step 1).

 

Nutr. Assoc. : 0 0 822 0 0 0 0 0 0 0 0 0 0 0

 

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