- 1 (14-ounce) package firm tofu, drained and diced into 1/2-inch cubes
- 2 tsp. garlic, minced
- 1 tsp. fresh ginger, minced
- 2/3 cup vegetable broth, low-sodium
- 1 cup snow peas
- 2 cups asparagus, cut diagonally into 1/2-inch pieces
- 1 cup carrots, cut diagonally into 1/2-inch pieces
- 1 cup broccoli florets
- 1/2 cup red onion, sliced
- 2 Tbsp. soy sauce, low-sodium
- 1 Tbsp. cornstarch
- 1 tsp. brown sugar
- Black pepper to taste
In a large skillet or wok, combine garlic, ginger, and 1/4 cup vegetable broth. Simmer for 2 minutes. Add snow peas, asparagus, carrots, broccoli, and onion; cook, stirring, over medium-high heat until vegetables become slightly soft (about 3 to 5 minutes). Add tofu and soy sauce. Next, combine remaining vegetable broth, cornstarch, and brown sugar in a small bowl. Add mixture to skillet and bring to a simmer, allowing sauce to thicken (about 5 minutes). Season with black pepper. Serve immediately. Makes 4 servings.
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Nutritional Information: (per serving)
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Nutritional Information: (per serving)
Calories: 168
Protein: 13 g
Fiber: 4 g
Carbs: 17 g
Fat Total: 6 g
Saturated Fat: 1 g
No comments:
Post a Comment