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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (411g) Recipe makes 4 servings |
||
| Calories 225 | ||
| Calories from Fat 110 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.2g | 18% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 4.1g | ||
| Polyunsaturated Fat 5.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1099mg | 45% | |
| Potassium 1017mg | 29% | |
| Total Carbohydrate 17.2g | 5% | |
| Dietary Fiber 5.5g | 22% | |
| Sugars 6.0g | ||
| Protein 16.9g | 33% | |
Ingredients
- 1 lb extra firm tofu
- white wine
- 2 tablespoons sesame oil or vegetable oil
- 4 tablespoons soy sauce (or to taste)
- 2 minced garlic cloves
- 2 teaspoons ginger juice (optional)
- 1 onion, thinly slices
- 1 red pepper, diced
- 2 cups broccoli florets or Chinese cabbage
- 1 bunch spinach
- 8 ounces snow peas
- roasted cashews or almonds
Directions
1
Heat up a skillet or Wok.2
Bring soy sauce, garlic, ginger & wine to boil.3
Add tofu cubes, cover & simmer for 5-10 minutes.4
Remove tofu & remaining broth from wok/skillet.5
Heat oil in wok & stir fry vegetables over medium heat for 3-5 minutes.6
Add remaining broth, tofu & cashews.7
Heat & serve.
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Browse similar recipes by category
- Main Ingredient > Beans > Soy/Tofu
- Preparation > Time to Make > < 30 mins
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- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef #212929
On Apr 20, 2008
I didn't have the spinach or snow peas but I used cabbage and red pepper and of course, onion and garlic. My dh said it was good but I thought it was great. I will definitely prepare it again.
From: KookieMomster
On Dec 9, 2007
We enjoyed this dish, but it was very soft and lacked that certain something. I plan to try adding more crunchy things next time I make it.
From: Chef #169220
On Oct 24, 2004
I've been doing this recipe for years. It's one of our favorite dishes. Two alternatives are also delicious. The first is to first freeze the cubed tofu, then thaw and fry. Freezing gives the tofu a fibrous, porous, and firmer texture. The second alternative is to marianate and fry the tofu in terriaki sauce. We usually double or tripple this recipe, as much as our extra large wok holds, refrigerate, and enjoy for several days, including as filling for omelets.
From: amerasia
On Jul 5, 2006
This was great!! Me and my husband are meat eaters, but did not miss the meat in this dish at all. I did not follow the recipe exactly, and instead of diced red pepper I added some red pepper flakes at the end. Delicious!! Will be making this again. Thanks for a great recipe.
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