This dish is delicious served alone, but for heartier fare serve it on top of rice noodles.
Ingredients
- 1 (16-ounce) package spicy tofu, drained
- 2 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon crushed red pepper
- 2 large garlic cloves, pressed
- 1 large zucchini, halved lengthwise and cut crosswise into thin slices
- 1 cup thinly sliced red bell pepper
- Lemon wedges (optional)
How to Make It
- Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; gently press out moisture. Cut tofu into 1⁄2-inch cubes.
- Combine 1 tablespoon oil and next 4 ingredients in a medium bowl. Set aside.
- Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu, zucchini, and bell pepper; stir-fry 8 to 10 minutes or until tofu is browned and vegetables are crisp-tender. Add oil mixture; cook 1 minute, stirring gently. Serve with lemon wedges, if desired.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 196 kcal Calories from Fat: 123.3 kcal |
|
% Daily Value*
|
| Total Fat 13.7 g 39% |
Saturated Fat 2.3 g 12% |
Trans Fat 0.0 g |
Sodium 302 mg 5% |
carbohydrates 7.9 g 6% |
Dietary Fiber 3.2 g 8% |
Protein 15 g 30% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |