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Veggie Tofu Stir-fry
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 223 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Sodium | 621 mg |
| Total Carbohydrate | 13 g |
| Dietary Fiber | 3 g |
| Protein | 8 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Firm tofu (2/5 block) | 6 ounces |
| Olive oil | 2 tablespoons |
| Medium onion, thinly sliced | 1 |
| Garlic cloves, minced | 2 |
| Mushrooms, sliced | ½ cup |
| Red pepper, sliced | ½ cup |
| Zucchini, sliced | 1 cup |
| Fresh spinach, packed | 1 cup |
| Reduced-sodium soy sauce | 2 tablespoons |
| Water | 2 tablespoons |
- Directions
- Drain extra water from tofu by putting it between several layers of paper towels and placing a dinner plate on top. Let sit for about 15 minutes and then cube or break into chunks.
- Heat oil in a large wok or nonstick sauté pan. Add tofu and cook a few minutes on each side until golden.
- Add onion and garlic to the wok and cook for another few minutes. Stir in the mushrooms, red bell pepper, and zucchini and cook until soft.
- Add spinach, soy sauce, and water. Stir and cook another 2-3 minutes.
Exchanges
1 lean meat; 2.5 vegetables; 4 fats
Side Suggestions: Brown Rice
Prepare according to package directions.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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