Buddha's Feast from Martha - Tofu - 3 pts

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Buddha's Feast from Martha - Tofu - 3 pts

1/2 cup homemade vegetable stock, or canned low-sodium vegetable broth

3 tablespoons low-sodium soy sauce

2 tablespoons cornstarch

1 tablespoon mirin

1 teaspoon Chinese chile paste

8 ounces firm tofu, cut in 1/2-inch cubes

4 heads baby bok choy, or 1/2 head regular bok choy

12 ounces broccoli florets

4 carrots, peeled and thinly sliced on the diagonal

8 ounces small shitake or white mushrooms, stemmed and julienned

1 (8 ounce) can sliced water chestnuts, drained

1 (14.25 ounce) can baby corn, drained

2 cloves garlic, minced

Cooked brown rice for serving

Nonstick cooking spray

 

 

 

In a small bowl, whisk together stock, soy sauce, cornstarch, mirin,

and chile paste. Place 1/2 cup mixture in a small bowl. Add tofu, and

let sit at room temperature for 30 minutes. Reserve remaining sauce.

Fill a large bowl with ice water, and set aside.

Bring a large pot of water to a boil. If using baby bok choy, cut into

quarters lengthwise; for regular bok choy cut into 1-inch dice. Cook

for 2 minutes in boiling water. With a slotted spoon, transfer to ice

water to cool. Remove from ice water, and set aside. In same pot, cook

broccoli florets for 1 minute. Transfer to ice water to cool. Remove

to bowl with bok choy. Set aside.

Drain tofu, reserving sauce. Spray a wok or large skillet with cooking

spray, and heat over medium heat. Add carrots and mushrooms. Cook for

3 minutes, stirring frequently. Add tofu, bok choy, broccoli, water

chestnuts, baby corn, and garlic. Cook for 1 to 2 minutes. Add

reserved sauce, and cook, stirring until it thickens. Serve

immediately.

 

Yield: 8 servings

 

Source: Martha Stewart's Holiday and Celebrations

Formatted by Chupa Babi in MC: 08.15.06

 

Calories: 175 kcal|Carbohydrates: 27 g|Dietary Fiber: 10 g|Fat: 3

g|Protein: 11 g|Sugars: 7 g

 

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