See Also: Vegetable-Tofu Stir-Fry(recipes)
Tofu Stir-Fry(recipes)
Stir-Fried Tofu and Vegetables(recipes)
Stir-Fried Eggplant and Tofu(recipes)
Vegetable & Tofu Gratin(recipes)
Vegetable Stir-Fry(recipes)
Stir-Fry Vegetable Pizza(recipes)
Artichoke-Vegetable Stir-Fry(recipes)
Szechuan Vegetable Stir-Fry(recipes)
Vegetable-Shrimp Stir-Fry(recipes)

apophysis (iou) and Vegetable-Tofu Stir-Fry (recipes)


apophysis (iou)



apophysis noun. . L16.
[mod. Latin from Greek apophusis offshoot, from APO- + phusis growth.]
Anatomy & Zoology. A protuberance from a bone or Other hard tissue. L16.
Botany. A dilatation of the base of the sporangium in some mosses. L18.
apo'physeal, apophysial adjective pertaining to or of the Nature of an apophysis L19.

Vegetable-Tofu Stir-Fry (recipes)


Vegetable-Tofu Stir-Fry

Yield: Makes 4 servings



Ingredients:



1/3cup water

4teaspoons reduced-sodium soy sauce

1tablespoon rice Wine or dry white Wine

2teaspoons cornstarch

1-1/2teaspoons sugar

1/4teaspoon chicken bouillon granules

1package (10-1/2 ounces) extra-firm tofu, drained

3teaspoons vegetable oil, divided

3cups sliced fresh mushrooms

1cup sliced leek

2cloves garlic, minced

2teaspoons minced fresh ginger

2cups diagonally sliced carrots

3cups torn stemmed spinach

4cups hot cooked rice









Preparation:





1.Combine water, soy sauce, rice Wine, cornstarch, sugar and bouillon granules in small bowl. Press tofu lightly between paper towels; cut into 3/4-inch squares or triangles.2.Spray wok or large skillet with nonstick Cooking spray; heat over medium-high heat. Add 1 teaspoon oil. Add mushrooms, leek, garlic and ginger. Stir-fry 2 to 3 minutes or until Vegetables are tender. Remove from wok.3.Add remaining 2 teaspoons oil to wok; add carrots. Stir-fry 5 to 6 minutes or until crisp-tender. Add cornstarch mixture; stir-fry about 1 minute or until mixture boils and thickens. Stir in mushroom mixture, tofu and spinach. Cover; cook about 1 minute or until heated through. Serve over rice.









Nutritional Information:







Serving Size:







Fiber

7 g







Carbohydrate

78 g







Saturated Fat

1 g







Calories

487







Total Fat

11 g







Calories from Fat

20 %







Protein

21 g







Sodium

308 mg









Dietary Exchange:







Meat

1/2







Vegetable

3







Starch

4







Fat

2