Stir-Fried Vegetables and Tofu Recipe | Myrecipes - PCOS-Friendly Recipe
This Stir-Fried Vegetables and Tofu Recipe | Myrecipes is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 2 tablespoons olive oil, divided
- 2/3 cup julienne-cut carrot
- 2 garlic cloves, minced
- 1/4 cup dry white wine, divided
- 2 cups julienne-cut zucchini
- 1 1/2 cups julienne-cut yellow squash
- 1 (8-ounce) package button mushrooms, quartered
- 2 1/2 cups quartered cremini mushrooms (about 8 ounces)
- 1 (12.3-ounce) package reduced-fat extra-firm tofu, drained and cut into cubes
- 3 tablespoons low-sodium soy sauce
- 2 cups fresh bean sprouts
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups hot cooked jasmine or other long-grain rice
Instructions
- Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add carrot; stir-fry 4 minutes. Add garlic and 2 tablespoons wine; stir-fry 3 minutes. Add zucchini and squash; stir-fry 5 minutes. Add mushrooms and 2 tablespoons wine; stir-fry 5 minutes. Remove from heat.
- Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add tofu; sauté 7 minutes, browning on all sides. Add soy sauce; cook 1 minute. Stir in sprouts, salt, and pepper. Add tofu mixture to vegetable mixture; heat thoroughly. Serve over rice.
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Frequently Asked Questions
Yes, this Stir-Fried Vegetables and Tofu Recipe | Myrecipes recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 6 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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