| 1⅜ cups 2 tsp | Tofu, raw | |
| 1½ tsp | Oil, Canola, Rapeseed | |
| ½ cup | Onions, white or yellow, raw, chopped | |
| 1 tbsp | Ginger, peeled, raw | |
| 1 cup | Kale, raw | |
| ½ cup | Mushrooms, Champignon, Crimini, Button, Portobello, raw | |
| 2 cups | Spinach, raw | |
| Sauce | ||
|---|---|---|
| ¼ cup | Peanut Butter, smooth, no salt or sugar added | |
| 1 tbsp | Soy sauce, shoyu, from soy and wheat | |
| 2 tbsp | Vinegar, white wine | |
| 3 (ea. 0.11 oz) | Garlic, raw | |
| ½ tsp | Five-Spice Spice Mix | |
| ¼ tsp | Pure Stevia, Stevioside, sweetener powder | |
| ⅓ cup | Tap Water | |
| 4.41 oz | Edamame Spaghetti, by Explore Cuisine | |
| 31.14 oz | altogether (view nutrition facts) | |
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Preparation
- Serving size:15.60 oz (calculated)
- Stir fry the cubed tofu until brown and add onions and ginger for a few minutes.
- Stir fry veg with tofu
- Blend sauce ingredients and add to veg
- Add more water if needed
- Toss with cooked shirataki noodles, zoodles or edamame noodle for low carb. Or regular noodles
- Serve and
- Drizzle with sesame oil
- Calorie count598 kcal
- % of calories by macros
Fat 46.5 % 278 kcal 32 g Net Carbs 12.9 % 77 kcal 20 g Dietary Fiber 6.5 % 39 kcal 20 g Protein 34.1 % 204 kcal 53 g - Approx. WW SmartPoints™6.6
- Cholesterol 0 mg
- Sodium 489.2 mg
- Fat 32 g
- Saturated Fat 4.1 g
- Trans Fat 0 g
- Carbohydrates 40.1 g
- Dietary Fiber 20.2 g
- Total Sugars 8.5 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 52.8 g
- Calcium 872.6 mg
- Iron 20.3 mg
- Magnesium 150.9 mg
- Potassium 2265.1 mg
- Zinc 3 mg
- Vitamin A (Retinol Equivalents) 192.9 mcg
- Vitamin B12 0 mcg
- Vitamin C 26.2 mg
- Folate 188.6 mcg
- Folic Acid 0 mcg