Veggie Tofu Stir-fry
Adapted from CooksAid.com
*Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 223 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Sodium | 621 mg |
| Total Carbohydrate | 13 g |
| Dietary Fiber | 3 g |
| Protein | 8 g |
*Ingredients and Preparation
| Ingredients | Measures |
|---|
| Firm tofu (2/5 block) | 6 ounces |
| Olive oil | 2 tablespoons |
| Medium onion, thinly sliced | 1 |
| Garlic cloves, minced | 2 |
| Mushrooms, sliced | ½ cup |
| Red pepper, sliced | ½ cup |
| Zucchini, sliced | 1 cup |
| Fresh spinach, packed | 1 cup |
| Reduced-sodium soy sauce | 2 tablespoons |
| Water | 2 tablespoons |
- Directions
- Drain extra water from tofu by putting it between several layers of paper towels and placing a dinner plate on top. Let sit for about 15 minutes and then cube or break into chunks.
- Heat oil in a large wok or nonstick sauté pan. Add tofu and cook a few minutes on each side until golden.
- Add onion and garlic to the wok and cook for another few minutes. Stir in the mushrooms, red bell pepper, and zucchini and cook until soft.
- Add spinach, soy sauce, and water. Stir and cook another 2-3 minutes.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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