Ingredients: 1 block firm tofu (cubed), 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 1 garlic clove (minced), 1 cup broccoli florets, 1 bell pepper (sliced), 1 carrot (julienned),
Instructions: In a skillet, heat sesame oil and sauté tofu until golden. Add garlic and vegetables, cook for 5 minutes. Stir in soy sauce and honey, cook for another 3 minutes. Serve over rice.
Stir-frying results in tender-crisp vegetables that retain more nutrients than if they were boiled. And since stir-frying generally requires only a small amount of oil, the fat content is relatively low. (If you’re adopting an oil-free diet, don’t miss our post on how to roast vegetables without oil.)
My Recipes Veggie And Tofu Stir-fry (1 serving) contains 18g total carbs, 14.8g net carbs, 12g fat, 13g protein, and 233 calories.
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