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Veggie Stir-Fry with Tofu
Source: Karen Berman

One-pot meal of vegetables and marinated tofu.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy

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
1 Fat , 4 Vegetables , 1 1/2 Meat , 1/2 Other Carbs , 9 Starch , 1 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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2 tbsp  fresh ginger root
2 tbsp  chopped scallions
3 each  medium garlic cloves
1 1/2 tbsp  light soy sauce
1 tbsp  hoisin sauce
12 oz  firm tofu
1 tbsp  canola oil
2 cup  fresh green beans
1 cup  chopped red bell peppers
1 cup  shredded carrots
3 cup  fresh mushroom slices
2 cup  fresh bean sprouts
1 tbsp  tap water
1 each  cooking spray
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add bean sprouts to wok, spray again with cooking oil spray if necessary, and cook 4 to 6 minutes, or until sprouts wilt slightly.
  6. 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.

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