Garlic Ginger Tofu Vegetable Stir-fry - Slender Kitchen
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Garlic Ginger Tofu Vegetable Stir-fry

By Kristen Mccaffrey
  
adapted from: pinchofyum.com
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249
Calories 
20g
Carbs 
13g
Fat 
19g
Protein 
7
Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content

Recipe

Ginger and garlic is one of one my favorite combinations when it comes to stir-fries and whenever I decide to reach for tofu, this is the first recipe I think of. Packed with flavor from a sauce made of ginger, garlic, honey, soy sauce, and rice wine vinegar, this simple tofu stir-fry is one that even meat eaters will love. The tofu and vegetables stay nice and crispy and the sauce is so so good. You can use more honey if you like things on the sweet side, but I like just a hint of sweetness. Make sure to let the tofu get nice and crispy and brown on all sides. Crispy tofu really does make a huge difference in dishes like this.

Prep Time

Garlic Ginger Tofu Vegetable Stir-fry

1
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 2 U cloves garlic
  • 2 tbsp fresh ginger
  • 1 tbsp honey
  • 1/4 cup low sodium soy sauce
  • 1/8 cup rice wine vinegar
  • 1/8 cup water
  • 4 tsp. coconut oil, divided
  • 14 ounces extra firm tofu
  • 2 cups asparagus, chopped
  • 1 cup carrots, shredded
  • 1 cup shelled edamame
  • 3 U green onions, sliced

Nutritional Facts

Serving Size: 
1.25 cups
Amount Per Serving
Calories 249
Calories from Fat 116
% Daily Value *
Total Fat 13g
20%
Saturated Fat 5g
24%
Monounsaturated Fat 5g
0%
Polyunsaturated Fat 2g
0%
Cholesterol 0mg
0%
Sodium 565mg
25%
Total Carbohydrate 20g
7%
Dietary Fiber 6g
23%
Sugars 8g
Protein 19g

Directions

  1. Add the garlic, ginger, honey, soy sauce, vinegar, water, and half the coconut oil to a food processor or blender. Blend until smooth.
  2. Cut the tofu into long slices and press using a tofu press or paper towel to remove the excess moisture. The more moisture you remove the crispier the tofu will be. Then cut into small squares.
  3. Heat the remaining coconut oil over medium high heat. Add the tofu in one layer. Let brown on one side. Add half the sauce and continue until tofu is browned and crisp. Remove and set aside.
  4. Add the vegetables to the pan along with the remaining sauce. Cook until vegetables are just tender crisp, about 4-6 minutes. Add the tofu and stir together.
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