Veggie Stir-Fry – a delicious recipe with extra firm tofu, potabella mushroom, red cabbage, bean sprouts, Teryaki sauce, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Chop mushrooms and tofu into 1-2 inch cubes.
2
Put oil in wok and apply heat.
3
Allow oil to get good and hot and, on high heat, add the mushrooms.
4
Cook until the mushrooms start to tender; add tofu and continue to cook on high.
5
In a separate pan add enough oil to help prevent sticking.
6
Allow the pan to get hot, then take a small handful of red cabbage and bean sprout and throw in pan.
7
Allow the cabbage and spouts to simmer just long enough to begin to brown.
8
Remember to stir the tufu and mushrooms occasionally.
9
Repeat the procedure with the cabbage and mushrooms for each serving.
10
Finally add teryaki sauce to your stir fry and evenly portion the contents on top of the cabbage and mushrooms mix.
77
kcal
Calories
8
g
Fat
2
g
Carbs
2
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 lb. extra firm tofu, 2 lg. potabella mushroom, 1/4 lb. red cabbage, 1/2 lb. bean sprouts (the big white kind), and more.
Yes, Veggie Stir-Fry 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.
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