Garden Tofu Stir-Fry for Two

This stir-fry is chunky with vegetables and strips of marinated tofu making it perfectly suited to chopsticks.

  • prep time 25 min
  • total time 25 min
  • ingredients 9
  • servings 2

Ingredients

1
cup oil
2
oz. uncooked rice sticks (rice noodles)
6 1/2
oz. firm or extra-firm tofu, cut into 1/2-inch cubes (1 cup)
2
tablespoons purchased Thai ginger marinade
2
teaspoons oil
2
cups frozen broccoli florets, carrots and water chestnuts
1/4
red bell pepper, cut into bite-sized strips
2
green onions, sliced
2
tablespoons water
  • 1 Heat 1 cup oil in medium nonstick skillet or wok over medium-high heat to 400°F. Break rice stick bundle into pieces; fry in hot oil until puffed. Remove rice sticks from oil; drain on paper towels. Discard remaining oil.
  • 2 Gently press tofu cubes between layers of paper towels to remove excess moisture. Place tofu in shallow bowl. Drizzle with marinade; stir gently to coat. Let stand at room temperature for at least 5 minutes to marinate.
  • 3 Heat 2 teaspoons oil in same skillet over medium heat until hot. Add frozen vegetables; cook and stir 3 to 4 minutes or until thawed. Add bell pepper, onions, water and tofu with marinade; cook and gently stir 3 to 4 minutes or until vegetables are crisp-tender. Serve over cooked rice sticks.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    350
    (
    Calories from Fat
    150),
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    450mg
    450%;
    Total Carbohydrate
    38g
    38%
    (Dietary Fiber
    3g
    3%
      Sugars
    6g
    6%
    ),
    Protein
    10g
    10%
    ;
    % Daily Value*:
    Vitamin A
    70%;
    Vitamin C
    50%;
    Calcium
    20%;
    Iron
    15%;
    Exchanges:
    1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 2 Vegetable; 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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