Veggie Tofu Stir-fry

Adapted from CooksAid.com

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

Servings and Times

Servings

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.

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