Tofu and Vegetable Stir-Fry
30 mins (prep 20, cooking 10)
15 ingredients
2 servings
I followed the recipe exactly and didn't like how the tofu turned out. It didn't have much flavor or a nice texture. I used extra-firm tofu with the water squeezed out and it still came out a little crumbly. Maybe it should be cooked on its own in the wok to brown the sides before putting in the sauce, or a marinade could make it more flavorful. The sauce was very good though, and the vegetables came out great. This recipe would be tasty with shrimp or chicken. I might try this again with a different method of cooking the tofu or with a light meat.

Categories:  technique , stir-fry , for-1-or-2 , low-sat.-fat , low-sodium , low-in... , soy~tofu , time-to-make , low-fat , low-cholesterol , low-calorie , <-30-mins , beans , number-of-servings , healthy , healthy-2 ,
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Serving Size (514.21 g)
Servings 2
Amount per Serving
Calories 236.57 Calories from Fat 56.52
% Daily Value *
Total Fat 6.28g 19.33%
Saturated Fat 0.6g 6.02%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 127.11mg 10.59%
Total Carbohydrate 34.66g 23.1%
Dietary Fiber 9.65 g 77.23%
Sugars 8.94 g %
Protein 18.46g 73.83%
Vitamin A 2211.03IU% Vitamin C 317.05mg%
Calcium 317.75mg% Iron 4.2mg%
*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:
dry sherry, reduced-sodium soy sauce, instant chicken bouillon granules, nonstick spray coating, thinly sliced carrot, clove garlic, fresh, hot cooked brown rice, toasted sesame seeds