Guest guest Posted February 10, 2003 Report Share Posted February 10, 2003 Who said I hated TOFU? I made this and there was no blandness happening in this one. The Sweet Chilli Sause gives it the umph it needs. I actually halved the ingredients of this recipe but left the combination of Soy, Oyster and Chilli Sauce the same. I omitted Bok Choy and corn and added chopped carrots and mushrooms. It was so yummy!! I am new so I hope I have posted it right and please note it is Australian hence the metric. I still hope you can find use for this. Vegetable and Tofu Stir-Fry Recipe By : Sanitarium (http://www.sanitarium.com.au) Serving Size : 2 Preparation Time :20:00 Categories : Imported Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil 1 medium onion, sliced 2 cloves garlic, crushed 1 teaspoon fresh grated ginger 1 red capsicum, sliced 125g snowpeas 100g baby corn, halved lengthwise 1 cup bean sprouts bunch baby bok choy, chopped 200g packet marinated tofu, Japanese flavour 1 tablespoon each of soy, sweet chilli & vegetarian oyster flavoured sauce Heat oil in a wok. Stir fry onion and garlic for 1 minute. Add ginger and sauté a further minute. Stir through capsicum, snowpeas and corn. Stir fry for 2 minutes. Add remaining ingredients and stir fry a further 2 minutes or until heated through. Serve sprinkled with Sanitarium raw cashews on a bed of rice. per serve Kilojoules 900kJ Calories 210cal Protein 15g Fat 10g Carbohydrate 13g Sodium 730mg Potassium 900mg Calcium 130mg Iron 6.6mg Fibre 6g Quote Link to comment Share on other sites More sharing options...
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