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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Toronto Bobbie not, Carrots, Main dishes 4 Servings

INGREDIENTS

12 oz Extra firm tofu
2 T Sesame oil
1/4 c Sesame seeds
2 T Vegetable oil
2 Cloves garlic, finely
chopped
1 T Fresh gingerroot, chopped
2 Carrots, sliced 1/4" thick
on the diagonal
2 Red bell peppers
halved/seeded sliced
1/4 lb Snow peas, trimmed
1/4 c Teriyaki sauce

INSTRUCTIONS

Cut tofu into 1 inch cubes. In medium bowl, gently toss with sesame
oil and sesame seeds. Heatvegetable oil in large nonstick skillet or
wok over Medium-High heat. Add tofu and brown lightly. Remove and
reserve. If there are a lot of sesame seeds in oil, strain and return
to skillet. Add garlic and ginger; cook until fragrant, about 30
seconds to one minute. Add carrots and pepeprs; cook 2-3 minutes or
until beginning to soften. Add snow peas and teriyaki sauce. Bring to
a boil. Place vegetables on serving platter and top with tofu. Makes  4
servings. The Toronto Star, Septemeber 15, '99 Quck Cuisine by  Bonnie
Stern MC formatting by bobbi744@acd.net  NOTES : Serve this with
steamed rice or noodles.  Recipe by: The Toronto Star, Septemeber 15,
'99  Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on
Sep  19, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 340
Calories From Fat: 208
Total Fat: 24.1g
Cholesterol: 0mg
Sodium: 907.2mg
Potassium: 712.4mg
Carbohydrates: 20.4g
Fiber: 6.9g
Sugar: 9.4g
Protein: 15.3g


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