Stir-fried vegetables with tofu


Cooking spray
1 14-oz. firm tofu, cut into 1/2-inch cubes
1 clove garlic, minced
1 Tbsp. sesame oil
1 Tbsp. low sodium soy sauce
3 cups sliced bok choy
2 cups sliced carrots
1/4 cup onions, chopped
1 cup tomato, diced
1/3 cup vegetable broth
1/8 tsp. white pepper
1/4 cup cashews

Combine tofu, garlic, 1 Tbsp. sesame oil, and soy sauce in a bowl; set aside.

Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add tofu, saute 2  minutes, or until tofu is lightly browned. Remove tofu from pan. Combine bok choy, carrots, and onions in skillet; saute for 2 minutes. Add tofu, then add tomatoes, broth, and pepper; simmer 3 minutes, or until slightly thick. Top with cashews.

Yield  4 servings
Prep Time  15 minutes
Cook Time  15 minutes
Difficulty  2

Nutrition Facts
Calories  207
Fat Calories  86
Total Fat  9.6g
Saturated Fat  1.5g
Cholesterol  0mg
Sodium  302.6mg
Total Carbohydrate  26.4g
Dietary Fiber 3.3g
Sugars  7.3g
Protein  6.9g