Tofu & Mixed Vegetable Ginger Stir-Fry
This plant-forward meal relies on soy protein and a massive dose of fiber to create satiety. The absence of heavy sauces or sugars prevents the common "hidden" glucose spikes found in takeout stir-fry.
Nutrition per serving
Estimated values per serving.
Ingredients
- 12 oz Extra-firm tofu, cubed (Substitution: Swap tofu for extra-lean ground chicken or shrimp.)
- 2 cups Sliced mushrooms
- 3 cups Baby spinach
- 1 tbsp Soy sauce (low sodium)
- 1 tsp Fresh ginger, minced
- 1 clove Garlic, minced
- 1 tbsp Sesame or olive oil
Method
- 1
Heat oil in a large skillet or wok over medium-high heat.
- 2
Brown tofu cubes for 5 minutes until edges are crisp.
- 3
Add mushrooms and cook for 3 minutes until softened.
- 4
Add ginger, garlic, and soy sauce; toss for 1 minute.
- 5
Fold in spinach at the very end until just wilted.
Make it fit your blood sugar goals
In the GlucoForager app you can save this recipe, add it to your shopping list, cook it step by step and log your glucose after eating to see how it affects you. Or snap your fridge and get recipes from what you already have.
Get GlucoForager freeThis recipe is general guidance, not medical advice. Carb needs depend on your treatment and goals, so check with your doctor, diabetes nurse or dietitian if you're unsure.