Gluten-Free Asian Kale and Tofu Stir-Fry

Name: Gluten-Free Asian Kale and Tofu Stir-Fry
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Asian
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

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Prep 25 min
Total 25 min
Ingredients 12
Servings 4

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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.

by Qué Rica Vida Cocina

Updated Sep 20, 2016

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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

tip 1
To save time, cut tofu and prep the vegetables the day ahead; stir-fry when ready to serve.
tip 2
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

270 Calories, 9g Total Fat, 14g Protein, 34g Total Carbohydrate, 4g Sugars

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

*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.