Asian Veggie and Tofu Stir Fry recipe

[Guest guest]

I decided I needed some guidance, so I'd not eat every bit of fruit,and not any

vegetables, or too much pasta, or what ever. So,I joined Ediets, after seeing

they had a vegetarian menu. So,tonight, my meal was Asian Veggie and Tofu

Stirfry. I didn't have bok choy, and didn't plan on going to the store.

Instead,I used green pepper, red pepper, 1/8th of an onion, and 1/2 cup fresh

mushrooms.

 

Here's what I made. It makes on serving. I made the tofu more exciting than they

said.

 

1 cup bok choy (I used green and red pepper, casue I had it,and they needed to

be used)

1/2 cup fresh mushrooms

1/2 small onion (I used about 1/8th)

1 tsp sesame oil, (I used EVOO cause I didn't have sesame oil)

1 clove garlic

1 tbsp teriyaki sauce, I used 2 of the thicker sauce, didn't change the cals

much at all.

2 1/2 ounce firm tofu (which I scattered McCormick's Crumb's garlic and spices

onto it,and I also mixed cayenne pepper, and a bit of barbecue seasoning in the

tofu)

 

Rinse and dry vegetable, chop bok choy (use both white part and green leaves),

and onion. Drain tofu, set aside (after I drained it, I coated with the dusting

of McCormicks). Cut into cubes. Spray a non stick skillet with cooking spray, on

medium heat, saute tofu for 3-5 minutes; remove and set aside.

 

Heat oil in same skillet, add onions (I also added my peppers), stir fry for 4-5

minutes. add bok choy and mushrooms, stir fry for 4 more min utes. Add reserved

tofu and stir in teriyaki sauce.

 

It is served with once cup of pasta. It serves one person.

 

--Rhonda