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Tofu with Ginger and Mixed Vegetables Recipe

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Tofu with Ginger and Mixed Vegetables Recipe

Prep Time: Cook Time:


  • Carrots, raw | 0.50 lb medium
  • Tofu okara | 12.00 oz
  • Soy sauce made from soy and wheat shoyu | 2.00 tbsp
  • Garlic, raw | 1.00 Tbsp
  • Oil, sunflower, linoleic less than 60% | 2.00 tbsp
  • Tomato paste, canned without salt | 1.00 tbsp
  • Spices, ginger, ground | 1.00 tsp
  • Ginger root, raw | 3.00 tsp
  • Beans, snap, green, raw | 0.25 lb
  • Celery, raw | 4.00 stalk, medium 7-1/2" - 8" long
Nutrition Facts (Per Serving)

Calories per serving: 148.90 mg

Fat per serving: 7.93 g

Saturated fat per serving: 0.84 g

Protein per serving: 3.71 g

Sodium per serving: 535.47 mg

Cholesterol per serving: 0.00 g


  1. Cut carrots, green beans and celery stalks into slices along with sweet pepper after removing its seeds. Crush garlic clove and keep aside.
  2. In a mixing bowl, pour tomato paste and mix it with ground ginger, a tbsp of sunflower oil, soy sauce, ginger, garlic and tofu.
  3. Mix well to form a smooth marinade, cover it and set aside for marination.
  4. Heat remaining oil in saucepan. Add tofu to the wok and stir-fry for 2 minutes. Then put green beans, carrots and sweet pepper in the saucepan.
  5. Stir so that the flavors get absorbed then dish out and serve!

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