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Garden Tofu Stir-Fry for Two

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Garden Tofu Stir-Fry for Two
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 2
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This stir-fry is chunky with vegetables and strips of marinated tofu making it perfectly suited to chopsticks.

Ingredients

1
cup oil
2
oz. uncooked rice sticks (rice noodles)
6 1/2
oz. firm or extra-firm tofu, cut into 1/2-inch cubes (1 cup)
2
tablespoons purchased Thai ginger marinade
2
teaspoons oil
2
cups frozen broccoli florets, carrots and water chestnuts
1/4
red bell pepper, cut into bite-sized strips
2
green onions, sliced
2
tablespoons water

Directions

  • 1 Heat 1 cup oil in medium nonstick skillet or wok over medium-high heat to 400°F. Break rice stick bundle into pieces; fry in hot oil until puffed. Remove rice sticks from oil; drain on paper towels. Discard remaining oil.
  • 2 Gently press tofu cubes between layers of paper towels to remove excess moisture. Place tofu in shallow bowl. Drizzle with marinade; stir gently to coat. Let stand at room temperature for at least 5 minutes to marinate.
  • 3 Heat 2 teaspoons oil in same skillet over medium heat until hot. Add frozen vegetables; cook and stir 3 to 4 minutes or until thawed. Add bell pepper, onions, water and tofu with marinade; cook and gently stir 3 to 4 minutes or until vegetables are crisp-tender. Serve over cooked rice sticks.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
150
)
Daily Value
Total Fat
17g
26%
(
Saturated Fat
2g
10%
)
Cholesterol
0mg
0%
Sodium
450mg
19%
Total Carbohydrate
38g
13%
(
Dietary Fiber
3g
12%
,
Sugars
6g
)
Protein
10g
Daily Value*:
Vitamin A
70%
70%
Vitamin C
50%
50%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 2 Vegetable; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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