Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tofu | 100g firm | 76 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Green Beans | 1 cup (100g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Soybean | not in our table | 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
- 6 oz firm tofu, lite, excess water squeezed out with a paper towel
- 1½ cups sliced green beans, in 2-inch-long pieces
- ½ small cabbage, chopped
- ½ cup soybean sprouts
- 1 pinch sea salt
- ¼ tsp freshly ground black pepper
Directions
Coat a large skillet with nonstick canola spray.
Cut the tofu into 1-inch cubes and place in the skillet.
Cook over medium heat for 3 to 4 minutes or until golden.
Set aside.
Coat the same skillet with canola spray and stir-fry the green beans, cabbage, and bean sprouts.
Cook over medium heat until tender, 4 to 5 minutes.
Return the tofu to the skillet and toss with the vegetables.
Season to taste with sea salt and black pepper.
Evenly divide among 4 plates and serve.