Tofu with Tomatoes and Coriander

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Tofu with Tomatoes and Coriander

1 pound tomatoes

4 squares fresh tofu (about 1 pound)

1 tablespoon peanut or vegetable oil

1 tablespoon minced garlic

1/2 cup chopped scallions

1 teaspoon salt

1/2 teaspoon sugar

1 teaspoon soy sauce

freshly ground black pepper

1/4 cup fresh coriander leaves

 

 

 

 

1. Cut the tomatoes and tofu into 1 " squares and set aside in separate

bowls. Discard any water that drains from the tofu as it stands.

 

2. Heat a large wok or heavy skillet over high heat. Add the oil and

swirl to coat the pan. Toss in the garlic and scallions and stir-fry

briefly, until the garlic starts to change color. Add the tomatoes and

stir-fry until softened, about 1 minute. Add the tofu, salt, sugar and

soy sauce. Stir to blend, bring to a boil and cook, stirring briefly

once, for 30 seconds. Turn out into a shallow serving bowl, top with

pepper and coriander, and serve hot.

 

Serving Size about 1 cup

This recipe serves: 4

Preparation time : 15 minutes

Cooking time : 5 minutes

 

Amount Per Serving: Calories 133; Total Fat 8 g (Percent Calories from

Fat 49%); Dietary Fiber 2 g

Saturated Fat 1 g; Protein 9 g; Total Carbohydrate 10 g; Sodium 694 mg

Percent Calories from Protein 24%

Percent Calories from Carbohydrate 27%

 

Recipe by: Seductions of Rice: A Cookbook

Source: FOODFIT.COM

Formatted by Chupa Babi in MC:11.06.06

 

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