CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
|
Veg03 |
1 |
servings |
INGREDIENTS
1 |
tb |
Lower-sodium soy sauce |
1 1/2 |
ts |
Rice vinegar |
8 |
oz |
Firm tofu |
|
|
Cut in bite- sized triangles |
1/2 |
c |
Water |
1 |
tb |
Lower-sodium soy sauce |
2 |
ts |
Rice vinegar |
2 |
ts |
Sugar with 1-1/2 tsp cold water |
1 |
ts |
Dark sesame oil |
1 |
|
Clove garlic; minced |
2 |
ts |
Minced fresh ginger |
1 |
sm |
Onion; sliced in rounds |
1 |
|
Round cut in half |
4 |
c |
Fresh vegetables*; in bite-sized |
1 |
|
In bite-sized pieces |
1 1/2 |
ts |
Cornstarch mixed |
INSTRUCTIONS
* (carrots, broccoli, cabbage, green pepper, cauliflower, etc.)
Combine the 1 Tbs soy sauce with the 1-1/2 tsp vinegar. Sprinkle over
the tofu. Saute in a nonstick skillet over medium-high heat until
starting to turn golden. Remove from pan and set aside.
Combine the water, 1 Tbs soy sauce, 2 tsp vinegar and sugar in a small
dish. Set aside.
Heat the sesame oil in a nonstick wok or deep skillet. Add the garlic
and ginger and saute briefly, but do not let them brown. Add the
onion and fresh vegetables and stirfry, tossing constantly, about 2
or 3 minutes. Pour the water mixture over and reduce heat to
medium-low. Cover and let steam for 2 to 3 minutes or until
crisp-tender.
Remove the cover and raise the heat to high. Add the cornstarch/water
mixture and stir briefly until sauce thickens. Stir in the tofu and
heat through. Serve at once with steamed rice.
Note: Add some purchased hoisin or stirfry sauce if desired. Leftover
marinated tofu also makes a nice addition.
Yield: 5 servings Serving size: 1 cup
Per serving: 108 calories, 4 g total fat (0.7 g sat fat), 7 g pro, 13
g carb, 3.2 g fiber, 241 mg sodium, 0 mg cholesterol. Exchanges: 2-1/2
vegetable, 1/2 medium-fat meat
Recipe by: http://soyfoods.com/SimplySoy/ 3/99
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