Tofu and Crunchy Vegetables

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* Exported from MasterCook *

 

Tofu and Crunchy Vegetables

 

Recipe By :The Ultimate Vegetarian Cookbook - Roz Denny

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 8 oz cartons smoked tofu -- cubed

3 tablespoons soy sauce

2 tablespoons dry sherry or vermouth

1 tablespoon sesame oil

3 tablespoons groundnut or sunflower oil

2 leeks -- thinly sliced

2 carrots -- cut in sticks

1 large zucchini -- thinly sliced

4 ounces baby corn -- halved

4 ounces button or shiitake mushrooms -- sliced

1 tablespoon sesame seeds

1 package egg noodles -- cooked

 

Marinate the tofu in the soy sauce, sherry or vermouth, and sesame oil for at

least half an hour. Drain and reserve the marinade.

Heat the groundnut or sunflower oil in a wok and stir-fry the tofu cubes until

browned all over. Remove and reserve.

Stir-fry the leeks, carrots, zucchini, and baby corn, stirring and tossing for

about 2 minutes. Add the mushrooms and cook for a further minute.

Return the tofu to the wok and pour in the marinade. Heat until bubbling, then

scatter over the sesame seeds.

Serve as soon as possible with the hot cooked noodles, dressed in a little

sesame oil, if liked.

 

 

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Per serving: 145 Calories (kcal); 5g Total Fat; (30% calories from fat); 5g

Protein; 21g Carbohydrate; 9mg Cholesterol; 800mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0