Thai Broccoli Tofu Stir-fry


Food.com
50 mins (prep 30, cooking 20)
23 ingredients
4 servings
This recipe originates from the Chicago Diner, a vegetarian restaurant. The directions for this are pretty vague. I'll update it once I have made it. If you make it before me, please share your experience.

Categories:  technique , served-hot , <-60-mins , seasonal , thai , equipment , one-dish-meal , spring , soy~tofu , asian , lunch~snacks , main-dish , american , beans , broccoli , vegetarian , stove-top , stir-fry , pasta,-rice-and-grains , midwestern-u.s. , rice , north-american , free-of... , time-to-make , egg-free , vegan , winter , presentation , lactose-free , fall , summer , vegetable ,
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Ingredients

Nutrition

Serving Size (401.4 g)
Servings 4
Amount per Serving
Calories 710.29 Calories from Fat 435.24
% Daily Value *
Total Fat 48.36g 297.62%
Saturated Fat 6.75g 135.07%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1639.74mg 273.29%
Total Carbohydrate 49.27g 65.69%
Dietary Fiber 5.48 g 87.65%
Sugars 24.95 g %
Protein 28.25g 225.98%
Vitamin A 0.26IU% Vitamin C 2.05mg%
Calcium 246.61mg% Iron 4.13mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
hot water, apple cider vinegar, broccoli florets, medium onion, fresh ginger, chopped peanuts, cooked basmati rice
 

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