| 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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