Directions:
- Whisk together ingredients for sauce into a bowl and set aside.
- In wok, add oil and lightly fry cubed tofu for about 3 minutes, continually tossing. Set aside.
- Add carrots to wok and cook on med. high heat for 3 minutes. Add onion, scallions, garlic and ginger. Cook for about 2 minutes and then add remaining vegetables, water chestnuts, chilis. Continue cooking for additional 2 minutes until vegetables are soft.
- Add tofu back into stir fry.
- Pour sauce over to coat stir fry, may not need all sauce.
- Cook until sauce is reduced to desired consistency.
- Spoon stir fry over 1 cup of steamed rice and garnish with chopped cashews.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 459.76 Kcal (1925 kJ) | ||
| Calories from fat | 176.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.56g | 30% | |
|---|---|---|---|
| Cholesterol | 0.77mg | 0% | |
| Sodium | 1683.33mg | 70% | |
| Potassium | 582.6mg | 12% | |
| Total Carbs | 56.67g | 19% | |
| Sugars | 12.15g | 49% | |
| Dietary Fiber | 5.88g | 24% | |
| Protein | 17.65g | 35% | |
| Vitamin C | 12.4mg | 21% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 21.3mg | 118% | |
| Calcium | 230.3mg | 23% | |
| Amount Per 100 g | |||
| Calories | 143 Kcal (599 kJ) | ||
| Calories from fat | 54.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.08g | 30% | |
|---|---|---|---|
| Cholesterol | 0.24mg | 0% | |
| Sodium | 523.57mg | 70% | |
| Potassium | 181.21mg | 12% | |
| Total Carbs | 17.63g | 19% | |
| Sugars | 3.78g | 49% | |
| Dietary Fiber | 1.83g | 24% | |
| Protein | 5.49g | 35% | |
| Vitamin C | 3.8mg | 21% | |
| Iron | 6.6mg | 118% | |
| Calcium | 71.6mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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