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Instant Tofu and Mixed Vegetable Stir-Fry

Two 16-ounce packages Asian-style (sometimes labeled Oriental or Japanese) frozen mixed vegetables
1/4 cup stir-fry sauce, or to taste
1 pound firm or baked tofu, cut into short, narrow strips


Steam the vegetables in a stir-fry pan or wok, covered, until completely thawed. Drain well and transfer back to the stir-fry pan. Stir in the sauce and stir-fry over medium-high heat until the vegetables are tender-crisp. Add the tofu strips and toss gently. Cook just until heated through, and serve at once. Instant Tofu and Mixed Vegetable Stir-Fry (this page) Asian Noodle Broth Crisp raw vegetable platter Calories: 134 Total Fat: 4g Protein: 10g Carbohydrate: 14g Cholesterol: 0mg Sodium: 400mg

Source: www.epicurious.com