| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
Veg03 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Extra-firm tofu |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Asian sesame oil |
| 1 |
ts |
Grated orange zest |
| 4 |
tb |
Orange juice; from 1 med orange |
| 1 |
ts |
Hot red pepper flakes |
| 2 |
tb |
Peanut oil |
| 1 |
lg |
Fennel bulb; bulb cut 1/2" |
|
|
; strips |
| 2 |
md |
Clove garlic; minced |
| 1 |
tb |
Fresh gingerroot; grated |
| 3 |
md |
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
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