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Cashew Vegetable Stir-Fry With Tofu

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Cashew Vegetable Stir-Fry With Tofu Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
541
Calories from Fat
162
% Daily Value
Total Fat
18g
28%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
543mg
23%
Total Carbohydrates
95g
32%
Dietary Fiber
8g
32%
Sugars
8g
Protein
21g
Calcium
45mg
4%

Number of servings: 4

Calories per serving: 541

Preparation time: 25 min

Total time: 45 min

Ingredients

14 cup reduced-sodium soy sauce

1 tbsp grated fresh ginger

1 tbsp brown sugar

1 tbsp white cooking wine

12 cup water, divided

2 tsp corn starch

1 (14-oz) container extra-firm tofu, drained and cut into 34" cubes

Nonstick cooking spray

1 tbsp canola oil

12 cup sliced onion

4 minced garlic cloves

1 cup sliced mushrooms

1 cup thinly sliced carrots

1 cup asparagus, cut in 1-inch lengths

1 cup snow peas, sliced in half diagonally

2 cups fresh spinach leaves

2 oz (12 cup) cashew pieces

1 12 cups brown rice, cooked according to directions without salt or fat

Directions

1. In a large bowl, combine the soy sauce, ginger, sugar, wine, 14 cup water, cornstarch, and tofu. Mix well and set aside.

2. Over medium-high heat, in a large skillet sprayed with nonstick cooking spray, add canola oil. When hot, add the onion, garlic, and mushrooms. Stir-fry for 1 to 2 minutes.

3. Add the carrots, asparagus, peas, spinach, and remaining 14 cup water. Cover. Cook for 2 to 3 minutes or until vegetables are tender.

4. Add the soy sauce/tofu mixture to the skillet and stir for 3 to 4 minutes to thicken and heat through.

5. Top with cashews and serve over hot rice.

Makes 4 servings.

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