Ginger Tofu Stir Fry

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A delicious and easy to make stir fry with golden, crispy tofu.MORE+LESS-

For the stir fry

cup uncooked brown or white rice

ounces extra firm tofu

tablespoons grapeseed or canola oil, divided

ounces frozen broccoli florets, thawed

cups 1-inch sliced asparagus (about 8 ounces)

cups halved cherry tomatoes (about 10 ounces)

green onions, finely sliced, plus additional for serving

For the sauce

tablespoons minced fresh ginger

1/3

cup low sodium soy sauce

1/3

cup fresh lime juice (about 2 limes)

1/4

cup loosely packed mint leaves, chopped

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1
Cook the rice according to package instructions. Set aside.
2
Stir together the garlic, ginger, soy sauce, lime juice, honey, and red pepper flakes. Set aside.
3
Cut the tofu into cubes and transfer to a paper towel-lined plate. Place a second plate on top, then press firmly. Change the paper towels, wait a minute, then press again, removing as much water as possible.
4
Heat 2 tablespoons oil in a large skillet or in a wok over medium. When the oil is shiny, add the tofu in a single layer. Let the tofu cook a few minutes until golden on one side, then flip to pan fry on all sides until golden. Remove to a paper towel-lined plate to drain.
5
Return the pan to the heat and add the remaining 2 tablespoons oil. Let heat for 30 seconds, then add the asparagus and broccoli, along with 1/4 cup of the stir fry sauce (be careful-the sauce may splatter a bit on the heat). Cook until the veggies are crisp-tender, about 5 minutes. Add additional 1/4-cup sauce, reserved tofu, tomatoes, and green onions. Cook 2 additional minutes. Stir in the mint, then serve over rice, garnished with additional green onions and sauce as desired.

Nutrition Facts

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 33%
Saturated Fat 2g 11% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 1390mg; 58%
Potassium: 860mg; 25%
Total Carbohydrate: 65g; 22%
Dietary Fiber 9g 37% Sugars 19g
Protein: 20g

Vitamin A: 35%; 35%
Vitamin C: 50%; 50%
Calcium: 25%; 25%
Iron: 30%; 30%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.