Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee packed brown sugar | ||
| ¼ c. Hy-Vee less sodium soy sauce | ||
| 2 tbsp. rice vinegar | ||
| 1 tbsp. fresh lime juice | ||
| 1 medium zucchini, ends trimmed and cut crosswise into 3-inch lengths | ||
| 1 medium summer squash, ends trimmed and cut crosswise into 3-inch lengths | ||
| 2 large carrots, peeled, ends trimmed and cut crosswise into 3-inch lengths | ||
| 2 tbsp. Hy-Vee canola oil, divided | ||
| 1 lbs. extra-firm tofu, cut into small pieces and patted dry with paper towels | ||
| 1 red bell pepper, sliced into thin strips and strips halved | ||
| 4 green onions, chopped | ||
| 4 clove(s) garlic, minced | ||
| 3 Hy-Vee large eggs, slightly beaten | ||
| ¼ c. unsalted peanuts, chopped | ||
| Fresh cilantro leaves, for garnish |
Directions
- In a small bowl, whisk together brown sugar, soy sauce, rice vinegar and lime juice; set aside.
- Attach spiralizer blade for making thin, round noodles similar to spaghetti. Spiralize zucchini, summer squash and carrots, placing each in a separate bowl.
- In a very large skillet, heat 1 tablespoon oil over medium-high heat. Add tofu. Stir fry for 4 to 6 minutes. Transfer tofu to a bowl; keep warm.
- Add remaining 1 tablespoon oil and carrots to skillet. Stir fry for 2 minutes. Add bell pepper, green onions and garlic. Cook for 1 minute more.
- Push vegetables from center of skillet. Add eggs; cook until eggs are cooked through. Add tofu, noodles and sauce; toss together and heat through.
- Serve warm topped with peanuts and, if desired, cilantro leaves.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 150mg
- Sodium: 680mg
- Total Carbohydrates: 18g
- Protein: 23g
Daily Values
0%
Vitamin A 90%
0%
Vitamin C 70%
0%
Iron 8%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Spring 2016.