| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Veg10 | 8 | servings | |
INGREDIENTS
| 2 | tb | Sherry |
| 4 | tb | Low-sodium soy sauce |
| 2 | pk | Extra-firm tofu; lowfat, OR (10.5 |
| ; oz) | ||
| 1 1/3 | lb | Tofu; firm, regular,, cut |
| ; into 1" cubes | ||
| 1 1/2 | tb | Honey |
| 2 | tb | Rice or white vinegar |
| 1 1/4 | c | Vegetable broth or water |
| 1 1/2 | tb | Canola oil |
| 1 | lg | Onion; cut into wedges |
| 3/4 | c | Red and green bell peppers; sliced |
| 1/2 | c | Water chestnuts; sliced, drained |
| 1 | lg | Celery stalk; thinly sliced on |
| ; diagonal | ||
| 1 | lg | Carrot; thinly sliced on |
| ; diagonal | ||
| 1 | c | Pineapple chunks in juice; drained |
| 1 1/2 | tb | Cornstarch |
| 4 | tb | Walnuts; chopped, toasted |
INSTRUCTIONS
Combine sherry and soy sauce. Place tofu in a small glass baking dish and cover with sherry mixture; marinate 1 hour. Remove tofu from marinade; reserve liquid. In a small bowl, combine honey, vinegar, and 1 cup broth or water; set aside. Heat oil in large skillet. (Do not use an iron skillet.) Add onion, bell peppers, water chestnuts, celery and carrot; stir-fry until crisp-tender, about 3 minutes. Stir in vinegar mixture. Add tofu, pineapple, and 2 Tbsp marinade; bring to a simmer and cook until tofu is heated through. Stir cornstarch into 1/4 cup broth or water, add to tofu mixture and cook until sauce is thickened; sprinkle with walnuts. Per serv: 208 cals, 11 g fat, 412 mg sod Per serving: 273 Calories (kcal); 16g Total Fat; (48% calories from fat); 20g Protein; 18g Carbohydrate; 0mg Cholesterol; 326mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Recipe by: St. Joseph Healthcare/New Mexico Heart Institute Converted by MM_Buster v2.0n.
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