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Gluten-Free Asian Kale and Tofu Stir-Fry

Gluten-Free Asian Kale and Tofu Stir-Fry
  • Prep 25 min
  • Total 25 min
  • Ingredients 12
  • Servings 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.

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

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.

Expert Tips

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
80
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.

More About This Recipe

  • 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.
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