Meatless Stir Fry with Tofu and Cashews
Donna Hayek, RD
Ingredients:
- 1 pkg extra firm tofu
- ½ cup cashew nuts
- Fat: 12.5 grams
- 2 tsp soy sauce
- 2 tsp ground ginger
- 4 cloves garlic, minced
- 1 tsp sesame oil
- 1 tsp canola oil
- 1 cup sliced mushrooms
- 1 cup sliced bell peppers
- 1 cup sliced carrots, thin
- 1 cup sliced broccoli florets
- 2 cups cooked brown rice
- ¼ cup scallions
Nutrition Facts: makes 4 servings
- Calories 321
- Saturated Fat 2 grams
- Carbohydrates 40 grams
- Sugar 6 grams
- Cholesterol 0 grams
- Sodium 275 mg
- Protein 15 grams
- Fiber 5 grams
Instructions:
- Cut tofu in cubes
- Marinate together in a bowl soy sauce, sesame oil, ginger & garlic
- Chop all of the vegetables
- Heat canola oil over high heat in a wok
- Stir fry tofu until golden, then remove from wok
- Stir fry vegetables in the wok
- Add tofu to vegetables in the wok & stir fry briefly to keep hot
- Serve with cooked brown rice and nuts