A non |
B non |
O non |
Asparagus and Tofu Stir-Fry
Click Here For A Complete Or Abbreviated Printer Friendly Version
Share this recipe on Facebook
Tasty, quick and easy vegetarian
Best Used By Blood Types:
- Type A (8 beneficials)
- Type A Non Secretor (5 beneficials)
- Type AB (3 beneficials)
- Type AB Non Secretor (5 beneficials)
- Type B (3 beneficials)
- Type B Non Secretor (6 beneficials)
- Type O (4 beneficials)
- Type O Non Secretor (5 beneficials)
- 1 teaspoon mono/polyunsaturated oil(I use Olive oil)
- 360g Tofu - diced/sliced
- 500g fresh Asparagus spears
- 1/2 cup finely chopped spring onions (50g)
- 1/3 cup pine nuts (60g)[or walnuts]
- 2 Tablespoons soy sauce (40ml)[or Tamari]
- 1/3 cup water (85ml)
- 2 Tablespoons red wine (40ml)
- 2 teaspoons rice flour (5g)
- 1 teaspoon dry ginger (fresh can be substituted)
How to make it:
- Heat oil in a non-stick fry pan or wok.
- Add Tofu which has been blotted dry with kitchen paper and cut into cubes
- Stir-fry for five minutes or until lightly browned
- Cut asparagus spears diagonally into 1cm slices (or as desired).
- Add asparagus, spring onions and pine-nuts to the tofu and continue to stir fry.
- Mix together soy sauce, water, wine, rice flour and ginger.
- Add to tofu mixture and stir-fry for 1-2 minutes or until liquid has reduced and thickened but still with a thin consistency.
- Serve immediately.
- Serves 2
Using lite soy sauce reduces the sodium by 50%. This recipe came from a book called Living into the 21st Century with Diabetes, by Peggy Stacey. Published 1998 By the West Australian Newspapers Ltd, Osborne Park (Perth), Western Australia. It is a good recipe for diabetics.
Nutrients per serve Kj: 933
/ Calories: 225 Protein (g): 18 Carbohydrate (g): 7 Fiber (g): 3 Fat (g): 16 Saturated Fat (g): 1 Cholesterol (mg): 0 Sodium (mg): 375 (using lite soy sauce)
Blood Type Diet Analysis:
Hint: You can click on the arrows  at top of the table(s) to sort by columns.
Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.
|Name||Notes||A Sec||A Non||ABSec||ABNon||B Sec||B Non||O Sec||O Non|
|Rice Cake/Fl...||5 ,6 ,7|| B|| N|| B|| B|| B|| B|| N|| N|
 This recipe uses ingredients rich in lignans.
 This recipe uses ingredients which may help limit bacterial overgrowth.
 This recipe uses ingredients which are known to be common allergens.
 This recipe uses ingredients which may have a high mold count.
 This recipe uses ingredients with a high glycemic index.
 This recipe uses ingredients which may be genetically modified .
 This recipe uses ingredients which are high in phytates.
This recipe is gluten free. This recipe uses ecologically friendly ingredients.
Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.
Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of all the new features and food lists. Please be patient until the process has been completed.
Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.
- Revised Oct 13, 2007 at 10:03 PM By: Rodney