Stir Fried Tofu and Vegetables Recipe

1. Dry tofu on paper towels. Cut crosswise into 1/4-inch-thick slices; set aside.
   
   
2. Cut onion into 8 wedges. Scrub zucchini and yellow squash; cut off ends. Cut zucchini and yellow squash into 1-inch pieces. Cut red pepper lengthwise in hallf. Remove stem and seeds, Rinse, dry, and cut into 1/4-inch strips. Set aside.
   
   
3. Heat oil in wok over medium-high heat about 5 minutes or until hot. Add tofu; fry about 8 minutes per side or until golden brown, turning once. Remove tofu with slotted spatula to baking sheet lined with paper towels. Drain all but 2 tablespoons oil from wok.
   
   
4. Add onion to wok; stir-fry 1 minute. Add zucchini, yellow squash, and mushrooms; stir-fry 6 to 7 minutes until zucchini and yellow squash are crisp-tender.
   
   
5. Add red pepper, snow peas, and water to wok; cook 2 to 3 minutes or until crisp-tender, stirring occasionally. Stir in soy sauce, tomato paste, salt, and black pepper until well mixed. Add tofu; stir-fry until heated through and coated with sauce. Transfer to serving dish.
   
   

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Calorie Breakdown (?)

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Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in vitamin A Very high in vitamin C