Chinese Stir-Fried Vegetables With Tofu Recipe

Name: Chinese Stir-Fried Vegetables With Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sesame oil; 2 medium green bell peppers, diced; 1 stalk celery, diagonally,sliced; 2 cloves garlic, minced; 1 ½ cups mung bean sprouts; 2 bunches scallions, chopped; ¼ cup roasted sunflower seeds; ¼ cup dry sherry; 2 tablespoons tamari; ½ teaspoon grated ginger; 3 pieces tofu, diced; chinese noodles

Servings: persons

2 tablespoons sesame oil
2 medium green bell peppers, diced
1 stalk celery, diagonally,sliced
2 cloves garlic, minced
1 ½ cups mung bean sprouts
2 bunches scallions, chopped
¼ cup roasted sunflower seeds
¼ cup dry sherry
2 tablespoons tamari
½ teaspoon grated ginger
3 pieces tofu, diced
chinese noodles

1
Heat oil in wok.
2
When hot, add bell peppers, celery& garlic.
3
Stir fry over moderate heat till celery is half cooked.
4
Add bean sprouts, scallions& sunflower seeds.
5
Stir fry just till sprouts are wilted.
6
Rest of the vegetables should be tender crisp.
7
Add rest of ingredients& reduce heat.
8
Saute another 2 minutes.
9
Serve over grains or noodles.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons sesame oil, 2 medium green bell peppers, diced, 1 stalk celery, diagonally,sliced, 2 cloves garlic, minced, and more.

Yes, Chinese Stir-Fried Vegetables With Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Stir-Fried Vegetables With Tofu

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