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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

Savory Tofu-Vegetable Stir Fry

Source: Enlitened Kosher Cooking by Nechama Cohen

Vegetarian stir fry with mushrooms, bamboo, cauliflower, string beans, carrots, and tofu.

Nutrition Facts

Makes 7 servings
Amount Per Serving

Calories	117.9

Total Carbs	14.0 g

Dietary Fiber	5.1 g

Sugars	6.7 g

Total Fat	4.9 g

Saturated Fat	0.6 g

Unsaturated Fat	1.8 g

Potassium	245.2 mg

Protein	8.1 g

Sodium	250.2 mg

Dietary Exchanges 4.9 Fat, 2.2 Vegetables, 0.4 Meat, 3.1 Starch, 0.3 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

Directions

In a small bowl, whisk together soy sauce, sugar substitute, and sesame oil. Add tofu cubes and set aside.
Pour canola oil into a large nonstick skillet or wok and heat. Stir fry cauliflower in the hot oil for 2 minutes.
Add carrot and onion and stir fry for another 2 minutes.
Add mushrooms, string beans, and bamboo shoots and stir fry for another 3 minutes or until vegetables are tender crisp.
Add the previously prepared tofu with the marinade to the hot skillet or wok.
Gently mix all ingredients so that the vegetables get coated with sauce.
Cover and cook for another minute until heated through. Serve immediately.