Five-Spice Tofu Stir-Fry with Carrots and Celery recipes

Five-Spice Tofu Stir-Fry with Carrots and Celery recipes
10 Ingredients
  • 2 tablespoons peanut oil or vegetable oil, divided
  • 8 ounces savory baked five-spice tofu cakes (about 2 squares), cut into matchstick-size strips
  • 2 cups matchstick-size strips carrots (about 3 medium)
  • 2 cups matchstick-size strips celery (about 3 long stalks)
  • 1/3 cup finely chopped rinsed canned Szechuan preserved vegetable (about 1 1/4 ounces)
  • 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground white pepper
  • 2 teaspoons Asian sesame oil
Nutrition
161
8% daily value
4 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

18% 12

Saturated

10% 2

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 4

Carbs

3% 10

Carbs (net)

- 7

Fiber

12% 3

Sugars

- 4

Sugars, added

- 1

Protein

11% 6

Cholesterol

- 0

Sodium

16% 383

Calcium

15% 149

Magnesium

8% 33

Potassium

8% 386

Iron

7% 1

Zinc

6% 1

Phosphorus

14% 101

Vitamin A

63% 568

Vitamin C

6% 5

Thiamin (B1)

7% 0

Riboflavin (B2)

7% 0

Niacin (B3)

5% 1

Vitamin B6

12% 0

Folate equivalent (total)

9% 35

Folate (food)

- 35

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

11% 2

Vitamin K

17% 20

Sugar alcohols

- 0

Water

- 141
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