13 Ingredients
  • 1 pound medium to firm tofu, cut into 1-inch cubes and patted dry
  • 4 tablespoons peanut or canola oil
  • 2 scallions, cut into thin rounds; keep white and green parts separate
  • 1 thumb-size piece of ginger, peeled and finely chopped
  • 4 cloves garlic, peeled and finely chopped
  • 6 medium-size button mushrooms (about 1/3 pound), sliced
  • 1 cup coarsely chopped fresh cilantro
  • 4 plum tomatoes (about 14 ounces), chopped
  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 1 cup fresh or defrosted frozen peas
  • 1 teaspoon toasted sesame oil
  • Cooked white rice for serving
Nutrition
374
19% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, vegan, vegetarian, dairy-​free
     

Fat

40% 26

Saturated

14% 3

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 10

Carbs

6% 19

Carbs (net)

- 13

Fiber

26% 6

Sugars

- 6

Sugars, added

- 0

Protein

46% 23

Cholesterol

- 0

Sodium

21% 504

Calcium

81% 812

Magnesium

25% 104

Potassium

17% 822

Iron

25% 4

Zinc

24% 3

Phosphorus

47% 326

Vitamin A

10% 93

Vitamin C

28% 25

Thiamin (B1)

29% 0

Riboflavin (B2)

27% 0

Niacin (B3)

21% 3

Vitamin B6

26% 0

Folate equivalent (total)

20% 82

Folate (food)

- 82

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

21% 3

Vitamin K

46% 55
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