Stir-Fried Tofu with Carrots and Red Peppers Recipe

Looking for an easy Stir-fried Tofu With Carrots and Red Peppers recipe? Learn how to make Stir-fried Tofu With Carrots and Red Peppers using healthy ingredients.


Submitted by sailingchef

Makes 4 servings



Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate. Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily. From the NYT Recipes for Health.

Recipe Ingredients for Stir-fried Tofu With Carrots and Red Peppers

12 ounces firm tofu, sliced about 1/4 inch thick
1 tablespoon soy sauce (low-sodium if desired)
1 tablespoon rice wine (or dry sherry)
2 teaspoons (dark Asian) sesame oil
1/4 teaspoon salt (to taste)
1/4 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
2 tablespoons peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium carrot, cut in 1/4-by-2-inch matchsticks (1 cup julienne)
1 medium red bell pepper, cut in 1/4-by-2-inch matchsticks (1 cup julienne)
1 cup thinly sliced mushrooms
1/4 cup thinly sliced scallions or minced red onion
1/4 cup cilantro, coarsely chopped (optional)

Recipe Directions for Stir-fried Tofu With Carrots and Red Peppers

  1. Cut the tofu into 1/4-inch matchsticks and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.

  2. In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm?s reach of your pan.

  3. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until it begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.

  4. Swirl in the remaining oil and add the carrots, red pepper, mushrooms, and spring onion or red onion. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender, stir in the cilantro and serve.

Categories

Vegetables, Main Dish, Asian

Nutrition Facts
Serving Size 177.2g
Amount Per Serving
Calories
179
Calories from Fat
116
% Daily Value*
Total Fat
12.9g
20%
Saturated Fat
2.3g
12%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
430mg
18%
Potassium
346mg
10%
Total Carbohydrates
10.0g
3%
Dietary Fiber
2.4g
10%
Sugars
4.5g
Protein
8.6g
Vitamin A 71% Vitamin C 68%
Calcium 19% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • No cholesterol
  • High in calcium
  • High in manganese
  • Very high in vitamin A
  • Very high in vitamin C
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