Date: Mon, 14 Feb 94 13:30:03 PST
From: janett@elan.elan.com (Janett Peace)
Tofu and Vegetable Stir Fry
1/2 cup water
1/4 cup dry sherry
2 T. soy sauce
1 T. cornstarch
1 tsp. sugar
1 tsp. veggie "chicken type" seasoning (I used a bulk brand)
3/4 tsp. ground ginger (I would recommend 1/2 tsp.)
1 Cup thinly sliced carrots
1 clove garlic, minced
3 Cups broccoli flowerets
6 oz. tofu, cubed (I used MoriNu Lite extra firm)
Hot cooked brown rice
Stir together water, dry sherry, soy sauce, cornstarch, sugar, seasoning
and ginger. Set aside. Spray a wok or skillet with non-stick spray (so it
says...I used about 2 T. water - no spray...no oil). Preheat skillet over
medium heat. Add carrots and garlic and stir-fry for 2 minutes. Add broccoli
and stir-fry 3-4 min. more or until veggies ar crisp tender. Push veggies
from center of skillet. Stir sauce and add to center of skillet and stir
until thick and bubbly. Add tofu. Stir all ingredients together to coat
with sauce. Cook and stir one minute. Serve over hot cooked brown rice.
Serves atleast 2. (I say 3 to 4)
Nutrition info listed says:
327 cal. 5 g fat (but I used lite tofu) o cholesterol
Should be 13% fat or less depending on the tofu you use.
kwvegan vegan