Dinner

Amy's Tofu and Veggie stir-fry is for Dinner.

Amy's Tofu and Veggie stir-fry takes 20 minutes to prepare.

Amy's Tofu and Veggie stir-fry takes 10 minutes to cook.

Amy's Tofu and Veggie stir-fry makes 4 servings.

The ingredients for Amy's Tofu and Veggie stir-fry are:

2.25 oz shredded carrots
4 oz fresh green beans (snap)
4.25 oz fresh asparagus
4 pineapple rings (from can) - cut into chunks
1 cup firm tofu - cubed
2 Tbsp olive oil
1 Tbsp chopped garlic

SAUCE:
1/3 cup water
1/4 cup lite soy sauce
1/2 tsp ground ginger
1 Tbsp cornstarch
3 Tbsp pineapple juice (from can)

Here is how you make Amy's Tofu and Veggie stir-fry:

Cook 1 cup (dry) rice according to package directions. I used jasmine for mine, but any rice will do. Yield: 2 cups rice.Meanwhile, prepare vegetables for cooking - snap beans, break up asparagus. In a small bowl or measuring cup, mix water, soy sauce, ginger, cornstarch, and pineapple juice. Set aside. Heat olive oil in a frying pan or wok. Saute garlic over medium heat for about 2-3 minutes or until soft; add carrots, broccoli, and beans and cook for about 3-5 minutes, stirring frequently. Once vegetables being to soften, add the stir fry sauce and pineapple. Cook for another couple of minutes and then add the tofu. Cook until tofu is heated through and the stir fry sauce is bubbly. Serve over rice. Makes 4 servings. Number of Servings: 4Recipe submitted by SparkPeople user ORCA0406.

The nutritional information for Amy's Tofu and Veggie stir-fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 280.5

• Total Fat: 12.6 g
• Cholesterol: 0.0 mg
• Sodium: 593.7 mg
• Total Carbs: 40.2 g
• Dietary Fiber: 3.3 g
• Protein: 14.2 g

Amy's Tofu and Veggie stir-fry is Asian cuisine.

The dietary needs meet for Amy's Tofu and Veggie stir-fry is Vegan