Three-Pea, Cashew & Tofu Stir-Fry
Source: EatingWell Magazine, May/June 2012
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Serving Size: about 1 3/4 cups
353.4 calories; protein 16.6g 33% DV; carbohydrates 30.9g 10% DV; exchange other carbs 2; dietary fiber 7.1g 29% DV; sugars 12.2g; fat 19.7g 30% DV; saturated fat 3.1g 15% DV; cholesterol 0.4mg; vitamin a iu 1300.5IU 26% DV; vitamin c 44.4mg 74% DV; folate 80.2mcg 20% DV; calcium 293.2mg 29% DV; iron 5.4mg 30% DV; magnesium 111.9mg 40% DV; potassium 482.6mg 14% DV; sodium 567.3mg 23% DV; thiamin 0.3mg 29% DV; added sugar 3g.
1/2 starch, 2 vegetable, 1 1/2 medium fat meat, 3 fat