200 g | firm regular tofu, diced | 1 cup | |
1 1/2 tbsp | beer | 23 mL | |
1 tbsp | soy sauce | 15 mL | |
1 tsp | sesame seed oil | 5 mL | |
1 clove | garlic, pressed | ||
1 tbsp | gingerroot, grated | 14 g | |
1/2 | onions | 100 g | |
1 | zucchini | 130 g | |
1 | carrots | 100 g | |
1/2 stalk | celery | 35 g | |
3 | button (white) mushrooms | 40 g | |
1 tbsp | canola oil | 15 mL | |
1 | green onions/scallions, chopped | ||
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
You will need a wok or frying pan.
Put the serving dish in the oven at the lowest setting to keep the vegetables warm while you cook the tofu.
per 1 serving (320 g)
Amount % Daily Value |
Calories 260 |
Fat 15 g 23 % |
Saturated
1.6 g
9 % |
Cholesterol 0 mg |
Sodium 340 mg 14 % |
Carbohydrate 17 g 6 % |
Fibre 3 g 12 % |
Sugars 7 g |
Net Carbs 14 g |
Protein 17 g |
Vitamin A 68 % |
Vitamin C 31 % |
Calcium 19 % |
Iron 18 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Vegetables | 2 |
Meat and Alternatives | 2 |
Fats | 3 |
Enjoyed the flavor of this dish. Great vegetable meal.
It's definitely a nice vegetarian dish that reminds me that I don't have to cook with meat every time. Definitely doing it again
Very bland. Need more spice. Thai Red curry paste definitely improved the flavour.