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Veggie Tofu Stir-fry

Nutrition Facts

Serving Size½ of recipe
Calories 223
Total Fat 17 g
Saturated Fat2 g
Sodium 621 mg
Total Carbohydrate 13 g
Dietary Fiber3 g
Protein 8 g

Servings and Times    TOP

Servings2

Ingredients and Preparation    TOP

IngredientsMeasures
Firm tofu (2/5 block)6 ounces
Olive oil2 tablespoons
Medium onion, thinly sliced1
Garlic cloves, minced2
Mushrooms, sliced½ cup
Red pepper, sliced½ cup
Zucchini, sliced1 cup
Fresh spinach, packed1 cup
Reduced-sodium soy sauce2 tablespoons
Water2 tablespoons
  1. Directions
  2. 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.
  3. Heat oil in a large wok or nonstick sauté pan. Add tofu and cook a few minutes on each side until golden.
  4. 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.
  5. 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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