Stir-fried Tofu And Fennel

The seed contains the pattern for the plant that grows. All the genetic code for an entire oak tree is contained inside the kernel of the acorn. Likewise, our resurrection bodies will bear a resemblance to the body that is buried – but with a far greater glory. We will be ourselves, only perfect. And the decomposition of the earthly will only facilitate the remaking of a glorified resurrection body – with none of the flaws of the old, but with all that is necessary for a perfect existence in heaven.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains	Asian	Veg03	4	Servings

INGREDIENTS

1	lb	Extra-firm tofu
1	T	Soy sauce
2	t	Asian sesame oil
1	t	Grated orange zest
4	T	Orange juice, from 1 med
		orange
1	t	Hot red pepper flakes
2	T	Peanut oil
1		Fennel bulb, bulb cut 1/2"
		strips
2		Clove garlic, minced
1	T	Fresh gingerroot, grated
3		Scallions, sliced thin
10		Whole fresh basil leaves

INSTRUCTIONS

Drain tofu and cut into 3/4" thick slabs. Blot slabs dry on paper
towels. Cut slabs into 1/4" cubes.  Combine soy sauce, sesame oil,
orange zest and juice, and hot red  pepper flakes in small bowl and set
aside.  Heat large nonstick skillet on high until a drop of water
evaporated  immediately on contact. Add 1 tbsp peanut oil and heat
briefly. Add  tofu and cook, without disturbing cubes, until bottoms
have browned -  about 2-3 minutes. Turn tofu and cook another 2 minutes
or until this  side has browned. Turn and continue cooking until cubes
are golden on  every side. Transfer tofu pieces to plate and set aside.
Add remaining tablespoon of oil to empty skillet and heat briefly. Add
fennel and stir-fry until crisp and tender, about 2 minutes. Add
garlic, ginger, and scallions and cook until fragrant, about 30
seconds. Return tofu to pan. Stir in reserved orange sauce and add
basil. Cook only until the sauce coats the tofu and fennel, about 15
seconds. Serve immediately.  NOTES : Nutritional analysis per serving:
267 calories, 19g protein,  10g fat, 10g carbo, 3g fiber, 160mg sodium,
5% Vit A, 24% viatamin C,  26% calcium.  Recipe by: Natural Health
Shopper, March 1999  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 286 Calories From Fat: 134 Total Fat: 15.5g Cholesterol: 0mg Sodium: 405.8mg Potassium: 564.2mg Carbohydrates: 17.2g Fiber: 6.7g Sugar: 1.6g Protein: 25.6g