Stir Fry Veggies and Fried Tofu Recipe
Ingredients
- 2 pcs Tofu brick, cut into squares
- 1/4 kilo green beans, cut into 1-inch strips
- 1/4 kilo baby carrots, cut into 1-inch strips
- 2 cloves garlic, minced
- 1/4 inch ginger, cut into fine strips
- 1 med red bell pepper, cut into strips
- 1/4 cup baby/young corn strips
- 1 tsp light soy sauce
- 1 tsp sliced Spring onions
- 2 tbsp fresh calamansi juice
- salt and pepper to taste
- chilies (optional)
- Canola oil
Directions
- Deep fry the tofu cubes into the hot canola oil.
- Set aside on a paper towel.
- Saute garlic, ginger, chilies and vegetables in that order.
- Stir fry until vegetables are well covered in spices.
- Add the soy sauce and calamansi juice, stir fry for about 4 minutes.
- Add salt and pepper to taste. More chilies if you want more heat.
- Place the hot vegetables onto a serving bowl.
- Top with fried tofu and toss them together.
- Serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 826g | |
| Calories 582 | |
| Calories from Fat 64 | 11% |
| Total Fat 7.33g | 9% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 579mg | 24% |
| Potassium 2245mg | 64% |
| Total Carbs 98.95g | 26% |
| Dietary Fiber 34.1g | 114% |
| Sugars 20.48g | 14% |
| Protein 33.62g | 54% |
