Tofu and Vegetables with Teriyaki Sauce
Health Rating
| Prep |
Cook |
Ready in |
Servings |
|
| 10 min |
20 min |
30 min |
2
|
Ingredients
|
1 tbsp
|
Canola oil
|
|
1 cup chopped
|
Carrots
|
|
3 tbsp
|
Cilantro (coriander)
(chopped)
|
|
1 clove(s)
|
Garlic
(crashed)
|
|
1 tbsp minced
|
Ginger root
(grated)
|
|
2 tbsp
|
Soy sauce
|
|
1 medium pepper(s)
|
Red bell pepper
|
|
1 medium pepper(s)
|
Yellow bell pepper
|
|
1/3 cup
|
Teriyaki sauce
|
|
1 cup
|
Tofu, regular, firm
(cut into small cubes)
|
|
1 medium
|
Yellow onion
(chopped)
|
Instructions
Sauté carrots, onion, ginger, horseradish, and garlic for five minutes in canola oil until unions become translucent.
Add tofu and soy sauce and sauté for 3 mins.
Add peppers and teriyaki sauce, sauté for another 5 mins.
Serve on two plates, and enjoy!
Nutrition Facts
Per Portion
Calories
345
Calories from fat
123
Calories from saturated fat
13.7
Total Fat
13.7
g
Saturated Fat
1.5
g
Trans Fat
0.2
g
Polyunsaturated Fat
5.7
g
Monounsaturated Fat
5.9
g
Cholesterol
0
mg
Sodium
3227
mg
Potassium
925
mg
Total Carbohydrate
34
g
Dietary Fiber
6.1
g
Sugars
15.2
g
Protein
21.5
g
Dietary servings
Per Portion
| Meat Alternative |
0.9 |
| Vegetables |
3.4 |
Energy sources
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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada
