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Ingredients
3 tablespoons vegetable oil
2 large slices fresh ginger
1 carrot, peeled and sliced thin
4 celery ribs, sliced
1 cup broccoli flowerets
½ cup chopped green onions
½ pound Chinese pea pods, trimmed
1 zucchini, sliced
1 cup sliced fresh mushrooms
20 ounces extra-firm tofu, drained and crumbled
¼ cup soy sauce
Nutritional analysis per serving (8 servings)
8 grams carbs; 135 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 3 grams fiber; 473 milligrams sodium; 9 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat wok or nonstick skillet. Add oil and ginger and stir. Add carrot, celery, broccoli, green onions and pea pods, stirring until tender but crisp. Add zucchini and mushrooms. Stir.
- Step 2
Add tofu over vegetables. Then add soy sauce. Stir-fry one minute. Remove ginger and serve over rice
Private Notes
Comments
I added some garlic as well along with the ginger.
I added some garlic as well along with the ginger.
Made this without adding soy sauce, so sprinkled with parmesan when serving. I also reserved the peas and added them for a crisp note. Great dish.