| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
|
4 |
servings |
INGREDIENTS
| 3 |
tb |
Asian sesame oil |
| 12 |
oz |
Extra-firm tofu |
| 3 |
|
Garlic cloves; minced |
| 1 |
|
Fresh Thai chile |
| 2 1/2 |
c |
Bean sprouts -; (8 oz) |
| 8 |
oz |
Snow-pea pods; trimmed, and |
|
|
Sliced diagonally into thirds |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 3 |
tb |
Soy sauce |
| 2 |
tb |
Toasted sesame seeds |
INSTRUCTIONS
Cut tofu into 1/4-inch slices and press for 30 minutes to 1 hour; cut into
1/4-inch slices. Heat oil in a large sauté pan over medium heat. Add tofu,
and cook until well browned on both sides, 6 to 8 minutes. Add garlic and
chile pepper, and cook 2 minutes. Raise heat to high, and add sprouts and
snow peas. Stir-fry for 3 to 4 minutes. Season with salt and pepper and soy
sauce. Remove from heat, transfer to serving dish, and garnish with sesame
seeds. Serves 4.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 115 Calories (kcal); 7g Total Fat; (52% calories from fat);
10g Protein; 5g Carbohydrate; 0mg Cholesterol; 782mg Sodium Food Exchanges:
0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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