Golden pan-fried tofu is right at home alongside fresh, crisp spring produce. Make this dinner a weekly staple by switching up the veggies and using whatever you have in the fridge.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2014
Ingredients
Method
In wok or large nonstick skillet, heat 2 tbsp of the vegetable oil over medium-high heat; cook tofu, turning occasionally, until crisp and golden, about 8 minutes. Drain on paper towel– lined plate.Meanwhile, in small glass measure, whisk together broth, soy sauce, hoisin sauce, vinegar and cornstarch; add enough water to make 1 cup. Set aside.
Heat remaining vegetable oil over medium-high heat; cook white parts of green onions, garlic and ginger, stirring, for 1 minute. Stir in sugar snap peas and mushrooms; cook, stirring, for 3 minutes. Stir in cabbage; cook, stirring, for 1 minute. Stir in broth mixture and tofu; cook, stirring, until coated and sauce is slightly thickened, about 1 minute.
Stir in sesame oil and green parts of green onions.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 246 mg
- Sugars 5 g
- Protein 19 g
- Calories 267.0
- Total fat 17 g
- Potassium 457 mg
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 15 g
%RDI
- Iron 24.0
- Folate 28.0
- Calcium 17.0
- Vitamin A 8.0
- Vitamin C 50.0
