Directions:
- Line a large plate with several layers of paper towels. Arrange the tofu slices on top in a single layer, then cover with more paper towels and set another plate on top; let drain 5 minutes.
- Season the tofu with salt and pepper; rub with 1 1/2 tablespoons cornstarch. Whisk the lemon zest, 1/2 cup water, 1/2 teaspoon salt and the remaining 1/2 tablespoon cornstarch in a bowl; set aside.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until very hot. Add the tofu and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the pan. Add the scallion whites and ginger and cook 30 seconds. Add the mushrooms and carrots and cook until just tender, about 3 minutes. Add the snap peas and 1/4 teaspoon salt; cook, stirring, 4 more minutes. Whisk the lemon zest mixture, add it to the pan and simmer 2 minutes. Stir in the scallion greens. Meanwhile, prepare the rice as the label directs. Serve with the tofu and vegetables.
- Per serving: Calories 429; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 188 mg; Carbohydrate 56 g; Fiber 8 g; Protein 19 g
- Photograph by Johnny Miller
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 672.52 Kcal (2816 kJ) | ||
| Calories from fat | 157.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.45g | 27% | |
|---|---|---|---|
| Sodium | 315.91mg | 13% | |
| Potassium | 918.85mg | 20% | |
| Total Carbs | 111.35g | 37% | |
| Sugars | 9g | 36% | |
| Dietary Fiber | 10.17g | 41% | |
| Protein | 20.92g | 42% | |
| Vitamin C | 30.9mg | 52% | |
| Vitamin A | 1.8mg | 60% | |
| Iron | 83.6mg | 464% | |
| Calcium | 246.7mg | 25% | |
| Amount Per 100 g | |||
| Calories | 139.42 Kcal (584 kJ) | ||
| Calories from fat | 32.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.62g | 27% | |
|---|---|---|---|
| Sodium | 65.49mg | 13% | |
| Potassium | 190.49mg | 20% | |
| Total Carbs | 23.09g | 37% | |
| Sugars | 1.87g | 36% | |
| Dietary Fiber | 2.11g | 41% | |
| Protein | 4.34g | 42% | |
| Vitamin C | 6.4mg | 52% | |
| Vitamin A | 0.4mg | 60% | |
| Iron | 17.3mg | 464% | |
| Calcium | 51.1mg | 25% | |
* 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.
Try this similar recipes
-
Hoisin Pork with Green Beans
Green beans, trimmed and halved, Water, Hoisin sauce and 11 more.. -
Beef and Broccoli Stir-Fry
Flank steak, Dry wine, Soy sauce, Dark sesame oil and 7 more.. -
Curry-Fried Tofu
Extra firm tofu, Curry powder, Cornstarch, Salt and 1 more.. -
Chicken & Vegetables Stir-Fry
Carrot, Broccoli, Chicken, Chicken stock, Zucchini, Onion and 7 more.. -
Sichuan Braised Cod
Cornstarch, Rice vinegar , unseasoned (to taste) and 12 more.. -
Gingered Carrot Soup
Vegetable oil, Minced onion, Minced peeled fresh ginger and 7 more.. -
Chicken Spring Rolls
Vegetable oil, Minced garlic, Grated ginger and 11 more.. -
Honey-Nut Chicken Stir-Fry
Cornstarch, Orange juice, Honey, Reduced-sodium soy sauce and 7 more.. -
Authentic Pork Lo Mein - Chinese
Fresh pork tenderloin, Cornstarch, Sugar, Soy sauce and 20 more..
Also Try
-
-
Crispy Tofu With Sweet & Tangy Glaze
Firm tofu, Canola oil, Soy sauce, Ketchup, Brown sugar and 7 more.. -
Sesame Rings Spain From Food Network Kitchens
Sesame rings (spain) from food network kitchens and 13 more.. -
Olive Garden Salad Dressing - Food Network Kitchen's Copycat
Extra virgin olive oil, White wine vinegar, Miracle whip and 5 more.. -
-
Indonesian Sweet and Sour Tofu With Vegetables
Cornstarch, Vegetable broth (or water), Rice vinegar and 13 more.. -
Green Tea and Tamarind-Marinated Tofu With Vegetables
Garlic clove, finely chopped, Minced fresh gingerroot and 11 more.. -
Food Network Thai Chicken Soup
Vegetable oil, Onion, thinly sliced, Garlic cloves, minced and 9 more.. -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
