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Gluten-Free Asian Kale and Tofu Stir-Fry

Name: Gluten-Free Asian Kale and Tofu Stir-Fry
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Asian
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

Prep 25 min
Total 25 min
Ingredientes 12
Porciones 4

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.

Ingredientes

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

Instrucciones

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.

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.

Información Nutricional

Porción: 1 Serving

Calorías: 270

Calorías derivadas de la grasa: 80

Grasa total: 9g; 14%

Grasa saturada: 1 1/2g; 8%

Grasas trans: 0g

Colesterol: 0mg; 0%

Sodio: 580mg; 24%

Potasio: 610mg; 17%

Carbohidratos totales: 34g; 11%

Fibra dietética: 6g; 24%

Azúcares: 4g

Proteína: 14g

% Valor Diario*:

Vitamina A: 230%; 230%

Vitamina C: 70%; 70%

Calcio: 30%; 30%

Hierro: 20%; 20%

Intercambios:

1/2 Almidón; 0 Fruta; 1 1/2 Otros carbohidratos; 0 Leche desnatada; 0 Leche descremada; 0 Leche; 1 Vegetal; 1 1/2 Carne extra magra; 0 Carne magra; 0 Carne alta en grasa; 1 1/2 Grasa;

Selección de carbohidratos

*Valores diarios basados en una dieta de 2,000 calorías.

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.