| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | 4 | Servings | |
INGREDIENTS
| 3 | T | 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 | T | Soy sauce |
| 2 | T | 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 Converted by MM_Buster v2.0n.
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