Adapted from Better Home & Gardens Dieters Cookbook. I usually serve it with brown rice. Serving is 1 generous cup.

Ingredients

14	oz tofu, cubed
1/2	cup onion, chopped (a quarter of a large onion)
1/4	cup green onion, chopped (three medium green onions, white and green parts)
1/4	cup carrots, chopped (one small carrot)
1	cup broccoli florets
6	oz bamboo shoots (one can)
2	cups bean sprouts( one can)
1/2	cup raw mushrooms
10	oz water chestnuts (two cans)
1/4	cup soy sauce
1	tbsp teriyaki sauce
1	tbsp peanut oil
1	tsp sesame oil

Directions

1. Mix sauces and oil thoroughly. Add cubed tofu and bake until tofu is chewy.
   
   
2. Empty baking dish into a small frying pan and stir-fry tofu and carrots until carrots are tender.
   
   
3. Add mushrooms, bamboo shoots, green onion, broccoli, and onion. (Add a little water if it is getting too dry.) Cover and cook until shoots are tender.
   
   
4. Add bean sprouts and water chestnuts and cook until thoroughly heated.
   
   

Categories

Main Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol Very high in manganese High in phosphorus High in thiamin Very high in vitamin C

Bad points High in sodium