| 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
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