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Gluten-Free Asian Kale and Tofu Stir-Fry

  • Prep 25 min
  • Total 25 min
  • Ingredients 12
  • Servings 4

Ingredients

1
package (14 oz) firm tofu, cut into 3/4-inch cubes
2
teaspoons peanut oil
1
clove garlic, finely chopped
1-inch piece fresh gingerroot, grated
1
cup fresh sugar snap peas
1
medium carrot, cut into julienne pieces (1 1/2x1/4x1/4 inch)
1
cup sliced fresh mushrooms
1
bunch (8 oz) fresh kale, large thick stems removed, leaves thinly cut across the stem (6 cups)
1
teaspoon sesame oil
1
tablespoon gluten-free reduced-sodium soy sauce
1
tablespoon fish sauce
2
cups cooked brown rice

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
580mg
24%
Potassium
610mg
17%
Total Carbohydrate
34g
11%
Dietary Fiber
6g
24%
Sugars
4g
Protein
14g
% Daily Value*:
Vitamin A
230%
230%
Vitamin C
70%
70%
Calcium
30%
30%
Iron
20%
20%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Stir-fry is a wonderful, quick-cooking technique that brings out the best in fresh vegetables. Try this dish starring kale, sugar snap peas, carrots and mushrooms.

To save time, cut tofu and prep the vegetables the day ahead; stir-fry when ready to serve.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Directions

  • 1 Press tofu between paper towels to absorb excess moisture. Set aside. Heat 12-inch nonstick skillet or large wok over medium-high heat. Add peanut oil to pan; swirl to cover bottom. When oil is hot, add tofu. Cook 3 to 4 minutes, stirring occasionally, just until light golden brown. Remove tofu from skillet.
  • 2 Working quickly, add garlic and gingerroot; stir. Add peas and carrot; stir. Add mushrooms. Cook 3 to 5 minutes, stirring constantly, until mushrooms begin to brown. Add kale. Cook about 2 minutes, stirring constantly until kale wilts. Add tofu, sesame oil, soy sauce and fish sauce. Stir to thoroughly coat. Serve over rice.

Stir-fry is a wonderful, quick-cooking technique that brings out the best in fresh vegetables. Try this dish starring kale, sugar snap peas, carrots and mushrooms.

Rate and Comment

Stir-fry is a wonderful, quick-cooking technique that brings out the best in fresh vegetables. Try this dish starring kale, sugar snap peas, carrots and mushrooms.