Vietnamese · Dinner
Stir Fried Morning Glory With Garlic (GLP-1)
Water spinach stir-fried in minimal oil with garlic and firm tofu for added protein, seasoned with soy sauce and white pepper. Cooked fast over high heat to keep the leaves bright and crisp-tender, served over a small portion of brown rice.
$4
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
418Calories
36.3gProtein
13.4gFat
38.9gCarbs
5.6gSugar
8.4gFiber
1210mgSodium
0mgChol
2.1gSat Fat
1180mgPotassium
320mgCalcium
6.8mgIron
0mcgVitamin B12
42mgVitamin C
vegetarian
gluten-free-adaptable
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Cube the tofu into 3/4-inch pieces and pat dry with a towel. Trim the water spinach into 3-inch lengths and thinly slice the garlic.
2
Sear
Heat the vegetable oil in a wok or nonstick skillet over medium-high heat for 3 minutes, searing the tofu cubes and turning occasionally until golden on at least two sides.
3
Stir-fry
Push the tofu aside, add garlic and sauté 30 seconds until fragrant. Add water spinach stems, stir 1 minute until softening, then add leaves and toss 1 minute until wilted and bright green.
4
Finish
Pour in vegetable stock and soy sauce, toss for 1 minute until the liquid forms a light glaze. Sprinkle white pepper, toss 10 seconds, then plate over brown rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g firm tofu
- 14 oz400g water spinach
- 8 cloves8 cloves garlic
- 2 tsp2 tsp vegetable oil
- 2 tbsp2 tbsp soy sauce
- 4 tbsp60ml vegetable stock
- 1/2 tsp1/2 tsp white pepper
- 2/3 cup120g cooked brown rice
