Estimated Nutrition (whole recipe, rough)
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 14 oz. firm tofu, drained
- 2 Tbs. vegetable oil, or more to taste
- 3 Tbs. thinly sliced garlic (about 5 large cloves)
- 4 4-inch-long pieces lemongrass
- 1 lb. asparagus, tough ends trimmed and spears peeled and blanched
- 1 bunch scallions, finely chopped
- 1/2 lb. sugar snap peas or snow peas
- 2 tsp. granulated sugar
- Salt to taste
- 1/8 tsp. red Thai chili paste, or more to taste
- 12 oz. mushrooms, wiped clean and sliced
- 1/4 cup low-sodium soy sauce, or more to taste
- 2 to 4 tsp. finely chopped cilantro, or more to taste, for garnish
- =
Directions
1. Slice tofu into pieces 1/2 inch x 1/2 inch x 2 inches. Place on triple layers of paper towels, top with another triple layer of paper towels and press out excess moisture.
2. Heat oil in a large skillet or wok over medium-high heat. Add tofu, and cook for about 5 minutes, turning over once or twice, until golden brown. Using a slotted spatula, remove pieces to a paper towel-lined plate to drain. Set aside.
3. Add garlic and lemongrass to skillet, and stir-fry for 1 to 2 minutes, or until garlic becomes fragrant. Using a slotted spoon, remove garlic and discard. Leave lemongrass in skillet.
4. Cut asparagus spears into 11/2-inch lengths. Add scallions, asparagus and sugar snap peas to skillet, and stir-fry for 1 minute. Add sugar, salt and chili paste, and stir. Add mushrooms and soy sauce, bring to a boil, cover and cook for 2 minutes, or until mushrooms are tender and have released their juices. Serve hot over rice, and garnish with cilantro.