| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Vegetarian |
Diabetic, Tofu, Vegetarian, Vegetables |
2 |
Servings |
INGREDIENTS
| 8 |
oz |
Tofu; |
| 2 |
ts |
Vegetable oil; |
| 1/4 |
c |
Chicken broth; |
| 1/4 |
ts |
Ground ginger; |
| 1 |
c |
Celery; stack |
| 1 |
sm |
Onion; coarsely chopped |
| 1/4 |
|
Sweet red pepper; slivered |
| 1 1/2 |
c |
Fresh bean sprouts; washed |
| 1 |
tb |
Soy sauce; low-sodium |
|
|
Fresh ground Pepper |
|
|
Salt to taste; |
INSTRUCTIONS
Freshly ground pepper & salt
Tofu supplies the protein, and tastes similar to chicken breasts, in
this quick-to-prepare colorful vegetarian main dish.
Drain tofu, cut into 3/4 inch pieces. Place between layers of paper
towel and weight down with a dinner plate. Let stand 10 minutes to
compress and remove excess water.
Heat oil, 2 tbsp broth and ginger in a frypan. Add celery, onion
and red pepper. Stir cook over medium heat 3 minutes. Add bean
sprouts, continue stir-cooking 1 min.
Stir in remaining broth, soy sauce and tofu. Cook and stir gently
over medium heat until vegetables are tender-crisp, and liquid is
evaporated. Season to taste with salt and pepper.
1 3/4 cup serving - 194 calories 13 grams carbohydrate, 13 grams
protein, 10 grams fat 2 protein choices, 1 fruit & veg. choice, 1
fats & oils choice
Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier Nov 93
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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