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Ingredients
- 8 ounce. hard tofu
- 1 teaspoon grated ginger
- 2 cloves chopped garlic
- 1 c. mung beans
- 5-6 green onions, sliced
- 1 c. red bell pepper, diced
- 1 c. sliced mushrooms
- 2 c. shredded cabbage
- 6 c. cooked brown rice
Directions
- Combine the marinade ingredients. Add in tofu chunks. Chill for several hrs. Drain the tofu. Reserve 1/2 c. of marinade. Strain it into a small saucepan. Hot the marinade over low heat.
- In a wok, heat the oil till it begins to smoke. Add in ginger and garlic; saute/fry over medium heat for 1-2 min. Increase the heat and the tofu chunks. Stir-fry for 2-3 min till tofu starts browning. Slide the tofu to one side of the wok or possibly skillet.
- Add in vegetables and stir constantly for 2-3 min or possibly till vegetables are crisp-tender. Add in 2 Tbsp. of the warmed marinade. Cook 3 min more. Serve over rice. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 8 servings | |
| Calories 284 | |
| Calories from Fat 22 | 8% |
| Total Fat 2.51g | 3% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 553mg | 16% |
| Total Carbs 53.32g | 14% |
| Dietary Fiber 7.9g | 26% |
| Sugars 4.05g | 3% |
| Protein 12.69g | 20% |
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