Original recipe yields 4 servings
Based on a 2,000 calorie dietSee full nutrition
This recipe seemed like it would be a nice taste departure from my usual way of preparing tofu stir fry with Asian seasonings. But I found myself adding Asian flavors: a little soy sauce, rice ...
I thought it was good because the vegetables weren't overcooked. I don't like mushrooms so I left that out. I also cooked the tofu separately first because I like mine with a more chewy textur...
Yummy, it tasted almost like a tofu soup! I made it with udon noodles, and really loved it. My broth didn't come out as thick, but I liked it as it ended up.