THAI VEGETABLE STIR FRY MADE WITH V8® LOW SODIUM SPICY HOT VEGETABLE JUICE

Made With:

Product

Low Sodium Spicy Hot V8®

Crisp vegetables tossed with seared tofu and dressed with a delicious, spicy Thai Stir Fry Sauce made with V8® Low Sodium Spicy Hot Vegetable Juice.

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Tip

Serve stir fry over rice or rice noodles.
 

For a meat option, add chicken breast, shrimp or beef.

For additional garnish, serve with a wedge of lime.

Nutrition Facts
Serving Size
1 SERVING (1 1/4 cups)
Amount Per Serving
Calories 282
% Daily Value
Total Fat 7.4g
11%
Saturated Fat 0.7g
4%
Cholesterol 0mg
0%
Sodium 826mg
34%
Total Carbohydrate 46.7g
16%
Dietary Fiber 3.6g
14%
Protein 11.6g
23%
Vitamin A 116%
Vitamin C 118%
Calcium 37%
Iron 15%
Total Time

60 min.

Serving & Size

1 SERVING (1 1/4 cups)

Yields

Crisp vegetables tossed with seared tofu and dressed with a delicious, spicy Thai Stir Fry Sauce made with V8® Low Sodium Spicy Hot Vegetable Juice.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 1/4 cups)
Amount Per Serving
Calories 282
% Daily Value
Total Fat 7.4g
11%
Saturated Fat 0.7g
4%
Cholesterol 0mg
0%
Sodium 826mg
34%
Total Carbohydrate 46.7g
16%
Dietary Fiber 3.6g
14%
Protein 11.6g
23%
Vitamin A 116%
Vitamin C 118%
Calcium 37%
Iron 15%

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Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
tamarind paste tbsp.
ketchup 0 1/2  cups
Made With:

Product

Low Sodium Spicy Hot V8®

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Low Sodium Spicy Hot V8®, 46 ounce container bottles
lime juice cups
reduced sodium soy sauce cups
brown sugar 1 1/2  cups
sriracha hot chili sauce 0 1/4  cups
cornstarch 0 1/4  cups
water 0 1/4  cups
1. In large pot, combine ketchup, V8® Low Sodium Spicy Hot Vegetable Juice , lime juice, soy sauce, brown sugar and Sriracha. Heat on medium high heat, whisking frequently until the tamarind paste is softened, and the brown sugar has dissolved.

2. In a separate bowl, whisk together cornstarch and cold water.

3. Whisk cornstarch mixture into sauce mixture in a slow steady stream. Mix until completely incorporated. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
Weight Measure
vegetable oil 0 1/4  cups
firm tofu, 1/2-inch cubes 24 oz. 4 1/2  cups
garlic, peeled, chopped fine tbsp.
yellow onion, thinly sliced 16 oz. cups
broccoli, florets 14 oz. cups
carrot, sliced into coins 10 oz. 2 333/1000  cups
snow peas 5 oz. cups
4. Heat vegetable oil in a wok. Add tofu. Brown on all sides.

5. Add garlic, onion, broccoli and carrots. Stir constantly until onions are golden brown. Add in snow peas. Stir to coat. 

6. Add in prepared sauce. Heat on medium-high heat until vegetables are al dente. 

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
Weight Measure
green onion, thinly sliced, 1/4-inch 5 oz. 2 333/1000  cups
fresh bean sprouts, cleaned 16 oz. cups
7.  Remove from heat. Add scallions and bean sprouts. Mix well. 
Weight Measure
cilantro, chopped 4 oz.
8. Garnish with chopped Cilantro.

CCP: Hold for hot service at 140°F or higher until needed.

9.  To serve, using 1-#4 scoop and 1-#16 scoop, portion 1-1/4 cups onto plate.  Serve immediately.

 
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