THEME: Stir-Fried Tofu
Jamie R
Vegetarian Times
As you stir-fry this quick-and-healthful dish, the perfume from the
warming spices and sesame oil will rejuvenate you after a long day at
work or time spent out in the cold. If you can't find extra-firm
silken tofu, opt for extra-firm or firm tofu to ensure that the cubes
remain intact. Serve with cooked rice.
Serves 4
1 Tbs. low-sodium soy sauce
1/2 tsp. red bean paste, or miso
1/2 tsp. white peppercorns, roasted and ground, or 1/2 tsp. white pepper
1/4 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. ground cloves
1 Tbs. canola oil
1 clove garlic, minced (1 tsp.)
1 19-oz. pkg. extra-firm silken tofu, drained and cut into bite-sized pieces
1 Tbs. minced fresh ginger
1 green onion, finely chopped (2 Tbs.)
1 tsp. sesame oil
Combine soy sauce, bean paste, peppercorns, salt, cayenne, and cloves
in small bowl. Set aside.
Heat large skillet or wok over medium-high heat 1 minute.
Add oil, let warm 30 seconds, then add garlic. Stir-fry 6 to 7
seconds, or until garlic is pale golden. Add tofu, then add bean
paste mixture and ginger. Cook 1 to 2 minutes, or until tofu is
heated through, shaking pan or gently stirring to toss tofu in spice
mixture. Stir in green onion and sesame oil. Transfer to bowls, and
serve warm.
Per 1/2-cup serving: Calories: 115, Protein: 6g, Total fat: 8g,
Saturated fat: 1g, Carbs: 3g, Cholesterol: mg, Sodium: 310mg, Fiber:
1g, Sugars: g