Stir-Fried Tofu and Vegetables

from Parents Magazine

Stir-Fried Tofu and Vegetables
Servings: 4 Prep 10 mins Cook 10 mins

Ingredients

  • 1/3 cup light soy sauce
  • 1 tablespoon orange juice
  • 1 tablespoon dry sherry
  • 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 2 teaspoons sesame oil
  • 1 16 ounce package firm or extra-firm tofu, cubed
  • 2 large carrots, cut diagonally into slices
  • 1/3 pound snow peas, trimmed
  • 1/3 pound shiitake mushrooms, sliced
  • 1 clove garlic, chopped
  • 1 teaspoon grated gingerroot
  • 1 green onion, sliced

Make It

1. In small bowl, mix together soy sauce, orange juice, dry sherry, cornstarch, and sugar. Set aside.

2. In a large nonstick skillet, heat oil over medium-high heat. Add tofu; stir-fry 2 minutes, or until lightly browned. Add carrots, snow peas, mushrooms, garlic, and gingerroot; stir-fry 3 to 5 minutes, or until vegetables are crisp-tender. Stir in soy mixture, and heat to boiling; cook 1 minute. Garnish with sliced green onion.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 214, Fat, total (g): 9, carb. (g): 17, fiber (g): 3, pro. (g): 18, Percent Daily Values are based on a 2,000 calorie diet.
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