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stir-frying American, Asian
 Ginger Tofu Stir-Fry

Photo by: Joseph De Leo
Comments: 1
 

Recipe

I married a man who was raised in Texas on beef. His perception of tofu as one of those wacky California hippie foods seems rather common. With this recipe, I have made converts of many people, including my husband. Tofu is high in protein but mild in flavor so it easily combines with a variety of flavors. If you like a "meatier" texture, freeze the tofu and then thaw it.

Yield: Serves 4 to 6

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 cups mushrooms, sliced
  • 2 tablespoons fresh ginger, grated
  • ½ medium yellow onion, peeled and cut into thin half circles
  • 2½ cups fresh or frozen broccoli, chopped
  • 1 carrot, cut into thin strips
  • 1 rib celery, peeled and cut into ½ inch pieces
  • 2 generous handfuls snow peas
  • 1 tablespoon low-sodium soy sauce
  • 6 oz low-fat tofu, cubed
  • Dash salt

Directions

1. In a wok, heat extra virgin olive oil and add onion and ginger. Sauté for about three minutes over medium heat.

2. Add mushrooms and cook until moisture evaporates (about three minutes).

3. Add broccoli, carrots, celery and snow peas, and stir for a few minutes. Add the soy sauce, stirring frequently.

4. Add the tofu and cook until warmed through. Add salt to taste.

Serve with gingered rice & edamame .


© 2007 Domenica Catelli
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

100kcal (5%)
135mg (13%)
49mg (81%)
111mcg RAE (4%)
346mg
28mg
5g
3g
2g
8g
0mg (0%)
506mg (21%)
1g (4%)
6g (9%)
2mg (14%)
 

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  • FoxFairy

    09.25.09 Flag comment

    This recipe would be more helpful if the type of tofu was stated. Not just low fat but is it silky soft or firm or extra firm?
    Also, I love using tofu but I fail to see how stir frying a lot of vegetable together makes tofu acceptable to non-tofu eaters. Usually marinating tofu before frying aids in the flavoring.

 

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