nutritional information

Per SERVING:

  • Calories: 320
  • Protein: 22 g
  • Total Fat: 16 g
  • Saturated Fat: 2 g
  • Carbohydrates: 26 g
  • Sodium: 420 mg
  • Fiber: 6 g
  • Sugar: 9 g
Vegan

Thai-Inspired Stir-Fry

SERVES 2 TO 4

This serves 2 hungry people as a main course or 4 people along with other side dishes.
  • 14 oz. firm tofu, drained
  • 2 Tbs. vegetable oil, or more to taste
  • 3 Tbs. thinly sliced garlic (about 5 large cloves)
  • 4 4-inch-long pieces lemongrass
  • 1 lb. asparagus, tough ends trimmed and spears peeled and blanched
  • 1 bunch scallions, finely chopped
  • ½ lb. sugar snap peas or snow peas
  • 2 tsp. granulated sugar
  • Salt to taste
  • ⅛ tsp. red Thai chili paste, or more to taste
  • 12 oz. mushrooms, wiped clean and sliced
  • ¼ cup low-sodium soy sauce, or more to taste
  • 2 to 4 tsp. finely chopped cilantro, or more to taste, for garnish
  1. Slice tofu into pieces 1/2 inch x 1/2 inch x 2 inches. Place on triple layers of paper towels, top with another triple layer of paper towels and press out excess moisture.
  2. Heat oil in a large skillet or wok over medium-high heat. Add tofu, and cook for about 5 minutes, turning over once or twice, until golden brown. Using a slotted spatula, remove pieces to a paper towel-lined plate to drain. Set aside.
  3. Add garlic and lemongrass to skillet, and stir-fry for 1 to 2 minutes, or until garlic becomes fragrant. Using a slotted spoon, remove garlic and discard. Leave lemongrass in skillet.
  4. Cut asparagus spears into 11/2-inch lengths. Add scallions, asparagus and sugar snap peas to skillet, and stir-fry for 1 minute. Add sugar, salt and chili paste, and stir. Add mushrooms and soy sauce, bring to a boil, cover and cook for 2 minutes, or until mushrooms are tender and have released their juices. Serve hot over rice, and garnish with cilantro.
March 2004

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