General Tao Tofu
Source: Spice it up! Love Your Kidneys

  • Serves 4
  • Preparation Time: 25 minutes
  • Cooking Time: 15 minutes

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Ingredients

Adjust Servings:
Sauce
1/4 cup no salt added vegetable broth
2 tablespoons sugar
2 tablespoons low sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons ketchup
1 teaspoon cornstarch
1 teaspoon Sriracha sauce
Stir-fry
1 pound firm tofu pat-dried with paper towel, cut into small cubes
2 tablespoons cornstarch
2 tablespoons canola oil
4 green onions chopped (keep some for garnish)
1 teaspoon fresh ginger minced
2 garlic cloves minced

Nutrient Analysis

PER SERVING:

1/4 of recipe (1 cup)


RENAL EXCHANGE:

2 Protein + 1/2 Vegetable


Calories
207kcal
Protein
17g
Carbohydrates
17g
Fibre
0.6g
Total Fat
15g
Saturated Fat
2g
Cholesterol
0mg
Sodium
428mg
Potassium
269mg
Phosphorus
159mg

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Introducing tofu, a great vegetarian source of protein. You can use other vegetables and sources of protein for this stir-fry. Try peppers, green beans, chicken or shrimp.

Ingredients

  • Sauce

  • Stir-fry

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Preparation

1
Done

In a small bowl, mix all ingredients of the sauce and set aside.

2
Done

In a big bowl, mix the tofu cubes and the cornstarch. Put the cubes on a plate and set aside.

3
Done

In a non-stick frying pan or wok, heat the oil over medium-high heat. Fry the tofu in stages until all cubes are slightly browned.

4
Done

Line a plate with a paper towel and transfer the tofu to the plate to absorb excess oil.

5
Done

Add the green onions, ginger and garlic to the frying pan or wok and fry for 1–2 minutes. Add a bit of oil if necessary.

6
Done

Add the sauce and bring everything to a boil while stirring constantly (approximately 2 minutes).

7
Done

Add the tofu and stir until all ingredients are hot and ready to serve.

8
Done

Serve with steamed rice, broccoli or grilled red peppers.

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