Dinner

Veggie and Tofu Stir-fry is for Dinner.

Veggie and Tofu Stir-fry takes 15 minutes to prepare.

Veggie and Tofu Stir-fry takes 15 minutes to cook.

Veggie and Tofu Stir-fry makes 4 servings.

The ingredients for Veggie and Tofu Stir-fry are:

1 T olive oil
1/2 pkg Teriyaki tofu, firm
1 md yellow onion, slivered
2 garlic cloves finely chopped
5 rounds fresh ginger, finely chopped
1 md red pepper, chopped
20 snow peas, halved lengthwise
1 cn whole baby corn
1 cn banboo shoots
2 C fresh mushrooms, quartered
2 C bean sprouts
.5 C water
2 T rice wine vinegar
2 T soy sauce
1 T splenda
2 T honey
2 t cornstarch

Here is how you make Veggie and Tofu Stir-fry:

Heat oil in a wok.Add onions and garlic and cook 2 minutes.Add tofu and let brown.Add snow peas, pepper and baby corn. If corn cobs are long, cut in half lengthwise. Let simmer 3 minutes.Add bamboo, mushrooms and bean sprouts. Simmer 2 minutes.In small pan, combine water, vinegar, oy sauce, honey and splenda.Combine cornstarch with 2 tbsp of water. Pour into heated water mixture. Boil until thickened. Pour over veggies. Mix well. Let simmer 2 or 3 minutes.Serve as is or over rice.Serving Size: Makes 4 large servingsNumber of Servings: 4Recipe submitted by SparkPeople user AURORADAWN5.

The nutritional information for Veggie and Tofu Stir-fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 152.6

• Total Fat: 7.2 g
• Cholesterol: 0.0 mg
• Sodium: 457.0 mg
• Total Carbs: 15.6 g
• Dietary Fiber: 5.2 g
• Protein: 11.3 g

Veggie and Tofu Stir-fry is Asian cuisine.

The dietary needs meet for Veggie and Tofu Stir-fry is Vegetarian