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photo Chinese Barbecued Tofu and Vegetables Recipe | Say Mmm

Chinese Barbecued Tofu and Vegetables

It was one of those days when I needed a clone–you know, someone to do the cooking while I did everything else that had to be done. Since science has yet to reach the point of providing me free kitchen
3 Servings -
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Servings:3  | Calories:192 | Total Fat:2g  | Chol:1mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 2g
3 %
Sat Fat 0g
0 %
Total Carb 40g
13 %
Fiber 8g
32 %
Sugars 18g
Cholesterol 1mg
0 %
Sodium 30703mg
1279 %
Protein 7g
15 %
33% Others combined
26% Hoisin sauce
20% Broccoli
19% Can sliced water chestnuts
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 small onion, minced
3 cloves garlic, minced
2 teaspoons fresh ginger root, minced
8 ounces no salt added tomato sauce
1/4 cup hoisin sauce
2 tablespoons seasoned rice wine vinegar
1/4 teaspoon vegan Worcestershire sauce
1 tablespoon low sodium soy sauce
1 tablespoon spicy brown mustard
1/4 teaspoon crushed red pepper
2 teaspoons molasses
1/4 teaspoon five spice powder
1/8 teaspoon ground black pepper
salt to taste (optional)
2 tablespoons water
2-3 stalks broccoli (stalks only; reserve florets for another use)
2 medium zucchini, cut into 1/2 inch cubes
1/2 large red or green bell pepper, cut into 1 inch squares
1 8 ounce can sliced water chestnuts

Directions : View recipe directions on
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