Tofu Stir FryPlamen Petkov
Recipe information
Yield
Makes 4 servings
Ingredients
1
package (14 ounces) extra-firm tofu
1
tablespoon soy sauce
1
teaspoon garlic powder
2
tablespoons all-purpose flour
2
tablespoons sesame oil
1
small red bell pepper, seeded, cored and thinly sliced
1
small green bell pepper, seeded, cored and thinly sliced
6
green onions, cut into 1/4-inch pieces
1
package (8 ounce) whole-wheat lo mein noodles
6
tablespoons white miso paste
2
cloves garlic, minced
1
piece ginger (1 inch), minced
1
teaspoon orange zest
1
/4 cup orange juice
1
can (15 ounce) baby corn, drained and rinsed
1
can (8 ounce) water chestnuts, drained and rinsed
Need to make a substitution?
Preparation
Place tofu in a colander; set a heavy pot on top 10 to 15 minutes to press out moisture. Halve; sprinkle soy sauce, garlic powder, then flour over halves. Heat 1 tablespoon oil over medium-high heat in a large skillet. Cook tofu until golden, 2 to 3 minutes per side. Slice; set aside. In same skillet, cook peppers and onions, covered, until peppers soften, 7 to 8 minutes. Cook noodles as directed on package. Whisk miso paste, garlic, ginger, zest, juice and remaining 1 tablespoon oil in a bowl. Add pepper mixture, noodles, corn, water chestnuts; toss. Top with tofu.
Nutrition Per Serving
Per serving: 520 calories
13.1 g fat (1.6 g saturated)
78.3 g carbohydrates
10.3 g fiber
20.5 g protein
#### Nutritional analysis provided by Self