STIR FRIED TOFU WITH VEGETABLES RECIPE
AJI-NO-MOTO® UMAMI SEASONING
2 Tablespoons (30 ml) Vegetable oil
1/4 cup (60 grams) Red onion, sliced
2 Tablespoons (30 grams) Garlic, minced
1 kilo (1000 grams) Tofu, firm type, medium cubed
1 cup (250 grams) Carrots, sliced
1 cup (250 grams) Snow peas, cleaned
1/4 kilo (250 grams) Button mushroom, sliced
1/2 pack (5.5 grams) AJI-NO-MOTO® Umami Seasoning
1 Tablespoon (15 ml) Soy sauce
1/2 Tablespoon (5 grams) Salt
1/8 teaspoon (0.25 grams) Pepper
1/2 Tablespoon (3 grams) Cornstarch, diluted in
1/2 cup (120 ml) Water
Reduced sodium by 30%
Original sodium content: 2 teaspoons (10 grams) Salt, 7 teaspoons (35 ml) Soy sauce
|Calories per serving (kcal)||186.1|
|Dietary Fiber (g)||4.3|
Good to Know Nutrition Facts!
Tofu is an excellent plant protein source. So, if you’re following a vegetarian or vegan diet, tofu can help you meet your daily Protein needs.
Preparation time: 15 minutes
Cooking time: 20 minutes
- SAUTÉ. In a pan heat oil. Sauté onion and garlic until soft and fragrant.
- FRY. Add Tofu and cook until slightly brown. Add the vegetable and mix well.
- SEASON. Add AJI-NO-MOTO®, soy sauce, salt, and black pepper. Add the cornstarch mixture and mix well until the sauce thickens.
Makes 9 servings
Serving size: 1 cup (220 grams)
When using tofu in a stir-fry, maintain its shape and texture by adding it at the last minute. Overcooking softens tofu.