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Malaysian Stir-Fry from Annapurna


Made with  fresh vegetables and delicious chili, ginger and lemongrass marinade, this stir-fry is perfect for any dining occasion.
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Makes 4 Servings

Ingredients for Stir-Fry:
  • 3 ¼ cup cooked rice noodles
  • 1 cup chopped green cabbage
  • ¾ cup chopped zucchini
  • 1 cup chopped broccoli
  • 1 cup chopped carrots
  • 8 oz. firm tofu, drained
  • Tofu Marinade

Ingredients for Tofu Marinade:
  • 2 Tbs rice bran oil
  • 2 Tbs chili paste
  • 2 Tbs ginger spice
  • 2 Tbs Bragg’s liquid aminos
  • 2 Tbs lemongrass

Directions:
  1. Prepare the Tofu Marinade: Heat oil in a pan. Add remaining ingredients and bring to a boil. Let cool for 5 minutes before adding to tofu. Marinate for a minimum of 30 minutes and no longer than 2 days.
  2. To make stir fry: Heat a wok on high. Add marinated tofu and stir fry 2 minutes until tofu is crispy. Add all the vegetables and continue stirring on high heat for 5 minutes until vegetables are softened.  
  3. Serve over cooked rice noodles.

Nutrition Information per Serving*:
260 calories, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 180 mg sodium, 45 g carbohydrates, 4 g fiber, 3 g sugar, 11 g protein, 1 cup fruits/veggies


* Nutrition information may vary from the item served in the restaurant.

&nbsb;

 
 
 
 
 
 


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