This blog has been neglected since the start, but we're going to fix that. Here's a tasty creation that's low in fat, has zero cholesterol, and offers a pretty hefty portion! If you go hungry with this, it's your own fault.
500 Calorie Vegan-Friendly Stirfry (Serves 4)
Ingredients:
- 1 cup low-sodium soy sauce (80 calories)
- 1 cup crushed pineapple (in juice) (140 calories)
- 1/4 cup honey (480 calories)
- 1/2 tbsp oil (or spray) (65 calories)
- Water and spices to taste (I use about 1 cup of water, crushed red pepper, cayenne pepper, and ginger)
- 1 lb firm tofu (cut into 1/2 inch chunks) (320 calories)
- Approx. 2 lbs of frozen stirfry veggies (about 300 calories)
- 1 cup rice (I used white, but feel free to use brown or any other!) (640 calories)
Total Calories: 2025 (506 per serving)
Instructions:
Cook the rice according to the directions on the bag. For proper timing, start cooking the rice just before adding the sauce/tofu to the vegetables in the last step (see below).
In a pot or saucepan, heat the soy sauce, pineapple, and honey over medium high heat. Use a whisk to blend. After heating the mixture through, add approximately half a cup of warm water and taste test. Add desired spices and continue to taste. Add additional water if mixture is too strong or salty. Bring to a rolling boil and reduce to a simmer.
In a small skillet, heat the oil over medium high heat until just before smoking. Add the tofu, and stir frequently to avoid sticking. In a large skillet (at least 12 inches) or a wok, heat the vegetables over high heat, stirring frequently. Once tofu is slightly browned on all sides, add to the simmering sauce. One vegetables are heated thoroughly, are softened, and have been lightly browned, add the sauce and tofu. There will be extra sauce mixture. You can choose to add less or cook the vegetables longer to allow the excess to evaporate/burn off.
Simmer the vegetables and tofu in the sauce, stirring occasionally for 10-15 minutes, or until liquid has sufficiently burned off. Serve hot and top with sesame seeds (optional).
500 Calorie Vegan-Friendly Stirfry (Serves 4)
Ingredients:
- 1 cup low-sodium soy sauce (80 calories)
- 1 cup crushed pineapple (in juice) (140 calories)
- 1/4 cup honey (480 calories)
- 1/2 tbsp oil (or spray) (65 calories)
- Water and spices to taste (I use about 1 cup of water, crushed red pepper, cayenne pepper, and ginger)
- 1 lb firm tofu (cut into 1/2 inch chunks) (320 calories)
- Approx. 2 lbs of frozen stirfry veggies (about 300 calories)
- 1 cup rice (I used white, but feel free to use brown or any other!) (640 calories)
Total Calories: 2025 (506 per serving)
Instructions:
Cook the rice according to the directions on the bag. For proper timing, start cooking the rice just before adding the sauce/tofu to the vegetables in the last step (see below).
In a pot or saucepan, heat the soy sauce, pineapple, and honey over medium high heat. Use a whisk to blend. After heating the mixture through, add approximately half a cup of warm water and taste test. Add desired spices and continue to taste. Add additional water if mixture is too strong or salty. Bring to a rolling boil and reduce to a simmer.
In a small skillet, heat the oil over medium high heat until just before smoking. Add the tofu, and stir frequently to avoid sticking. In a large skillet (at least 12 inches) or a wok, heat the vegetables over high heat, stirring frequently. Once tofu is slightly browned on all sides, add to the simmering sauce. One vegetables are heated thoroughly, are softened, and have been lightly browned, add the sauce and tofu. There will be extra sauce mixture. You can choose to add less or cook the vegetables longer to allow the excess to evaporate/burn off.
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