Tofu (of Tempeh) Stir Fry
Serves 4
12 ounces firm tofu or tempeh, cubed
2 tablespoons olive oil
1 clove garlic, chopped
1 teaspoon ginger, minced
½ cup onion, diced
1 cup asparagus spears, chopped
1 cup kale, rinsed and chopped
½ cup zucchini, chopped or grated
1 whole carrot, sliced
1 tablespoon tamari soy sauce
2 tablespoons water
other vegetables of choice
4 tablespoons sesame seeds (optional)
*Note: If you are using tofu, first press out excess moisture by placing block of tofu on a plate with a clean dish towel or paper towels. Place an additional dish-towel or paper towel on top of the tofu and then a heavy book on top of that to press out the moisture.
Sauté tofu, olive oil, garlic, ginger, and onion about 4 minutes over medium high heat in nonstick skillet or wok. Add remaining ingredients and stir-fry about 10 minutes or until vegetables are cooked al dente. Serve with rice, quinoa, or buckwheat (soba) noodles.
Sprinkle with sesame seeds if desired.
*Note: If you are using tofu, first press out excess moisture by placing block of tofu on a plate with a clean dish towel or paper towels. Place an additional dish-towel or paper towel on top of the tofu and then a heavy book on top of that to press out the moisture.
Per Serving: 268 Calories; 14g Fat (2g sat); 19g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 272mg Sodium.
January 8, 2012
by Optimum WellnessComments
One Response to “ Tofu (of Tempeh) Stir Fry ”
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This recipe is great!!!!
Just what I am looking for!!!!