This is a great way to use up extra basil from the garden. The original recipe was for chicken but the sauce goes great over anything. In this case I used tofu.
| 1 | pkg nasoya lite firm tofu |
| 2 | tbsp peanut oil |
| 4 | tbsp minced garlic |
| 6 | tbsp lemon juice |
| 6 | tbsp water |
| 2 | tbsp low-sodium soy sauce |
| 2 | c fresh basil |
| 1 | tsp pepper |
| 2 | tbsp sugar |
| 4 | c frozen stir fry vegetables |
- Drain tofu well. Cut into 1/2 inch cubes.
- Heat oil and garlic over medium high heat until golden. Remove garlic and set aside.
- Add tofu to pan, cook until golden brown, stirring frequently.
- Add half of the basil and remaining ingredients (including garlic). Simmer until sauce is reduced by half.
- Stir in remaining basil and serve over rice.
Main Dish, Asian, Quick, Vegetarian
| Nutrition Facts | ||||||
Serving Size 284.0g |
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Amount Per Serving |
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Calories 192 Calories from Fat
78 |
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% Daily Value* |
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Total Fat
8.7g 13%
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Saturated Fat
1.1g 5%
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Cholesterol
0mg 0%
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Sodium
488mg 20%
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Total Carbohydrates
18.8g 6%
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Dietary Fiber
4.5g 18%
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Sugars
10.1g |
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Protein
11.6g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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