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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Veggie Stir-Fry with Tofu

Source: Karen Berman

One-pot meal of vegetables and marinated tofu.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	222.9

Total Carbs	25.6 g

Dietary Fiber	6.3 g

Sugars	7.1 g

Total Fat	8.4 g

Saturated Fat	0.8 g

Unsaturated Fat	3.5 g

Potassium	404.6 mg

Protein	14.9 g

Sodium	359.6 mg

Dietary Exchanges 8.4 Fat, 3.8 Vegetables, 1.1 Meat, 0.1 Other Carbs, 8.6 Starch, 0.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tbsp fresh ginger root 2.0
2 tbsp chopped scallions 3.0
3 each medium garlic cloves 1.5
1 1/2 tbsp light soy sauce 1.0
1 tbsp hoisin sauce 12.0
12 oz firm tofu 1.0
1 tbsp canola oil 2.0
2 cup fresh green beans 1.0
1 cup chopped red bell peppers 1.0
1 cup shredded carrots 3.0
3 cup fresh mushroom slices 2.0
2 cup fresh bean sprouts 1.0
1 tbsp tap water 1.0
1 each cooking spray

Directions

Make the marinade by combining 1 tablespoon each of ginger and scallion, 1½ teaspoons of soy sauce, 1 teaspoon hoisin, and 1 clove garlic in a glass or ceramic container. Cut tofu into ½-inch pieces and add to marinade. Turn gently to coat. Let stand for at least 30 minutes.
When ready to cook, spray a wok with cooking oil spray and add 1 tablespoon oil. Set over medium-high heat and add ½ tablespoon ginger, 1 tablespoon scallion and 1 clove garlic. Cook 30 seconds.
Reduce heat to medium and add green beans, red peppers, and carrots and cook, stirring gently, 12 minutes, or until soft. Transfer vegetables to a platter and return wok to heat.
Add mushrooms and remaining ginger and garlic; cook, stirring frequently, 8 to 10 minutes, or until mushrooms release their liquid. Spray again with cooking oil spray if pan becomes too dry. Add mushrooms to vegetable platter.
Add bean sprouts to wok, spray again with cooking oil spray if necessary, and cook 4 to 6 minutes, or until sprouts wilt slightly.
Add tofu and marinade and cook, stirring gently, 2 minutes. Return vegetables to wok, add 1 tablespoon water, 2 teaspoons hoisin, and 1 tablepsoon soy sauce. Cook until heated through.