Stir-Fried Chili-Garlic Tofu With Vegetables

[Guest guest]

Not, low fat but healthy.

 

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Stir-Fried Chili-Garlic Tofu With Vegetables

1 (16-ounce) package firm tofu

2 tablespoons toasted sesame oil, divided

6 scallions, trimmed and thinly sliced

6 cloves garlic, minced

2 fresh chili peppers, stemmed, seeded and chopped

3 tablespoons soy sauce, divided

4 cups sliced bok choy

1 (15-ounce) can baby corn, drained

1 sweet red pepper, cored, seeded and sliced

 

 

 

 

Put tofu between two cutting boards; tip boards over sink edge and

drain liquid for 30 minutes. Cut into small cubes.

 

In a wok over high heat, sizzle tofu in 1 1/2 tablespoons hot oil for

5 minutes. Add next three ingredients; stir-fry 2 minutes. Stir in 1

tablespoon soy sauce. Remove from wok. Keep warm.

 

Heat remaining oil in wok. Stir-fry remaining vegetables until crisp-

tender. Stir in remaining soy sauce. Serve vegetables topped with tofu

mixture. Pass extra soy sauce.

 

Serves: 4

Prep Time: 30 min.

Cook Time: 15 min.

 

Source: Shape Magazine, July 2003

Fomatted by Chupa Babi in MC: 04.20.07

 

Nutrition Score per serving:

Calories 470 (% Fat 37%); Fat 19.5g (2.8 g saturated);Fiber 11 g

(% Carbs 29% )Carbs 42 g ; (% Protein 34% ) Protein 39 g ; Sodium n/a;

% Calcium n/a; g Calcium n/a .

 

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[Guest guest]

I made this using only 2 tsp oil, and using lite Tofu. I used some

fish sauce and some lite soy and more chiles. VBG

 

It was excellent!

 

Mary-Anne

 

gourmet-garden-of-spicy-vegetarian-

eatin , " Chupababi " <alcovi wrote:

>

> Not, low fat but healthy.

>

> @@@@@

> Stir-Fried Chili-Garlic Tofu With Vegetables

> 1 (16-ounce) package firm tofu

> 2 tablespoons toasted sesame oil, divided

> 6 scallions, trimmed and thinly sliced

> 6 cloves garlic, minced

> 2 fresh chili peppers, stemmed, seeded and chopped

> 3 tablespoons soy sauce, divided

> 4 cups sliced bok choy

> 1 (15-ounce) can baby corn, drained

> 1 sweet red pepper, cored, seeded and sliced

>

>

>

>

> Put tofu between two cutting boards; tip boards over sink edge and

> drain liquid for 30 minutes. Cut into small cubes.

>

> In a wok over high heat, sizzle tofu in 1 1/2 tablespoons hot oil

for

> 5 minutes. Add next three ingredients; stir-fry 2 minutes. Stir in

1

> tablespoon soy sauce. Remove from wok. Keep warm.

>

> Heat remaining oil in wok. Stir-fry remaining vegetables until

crisp-

> tender. Stir in remaining soy sauce. Serve vegetables topped with

tofu

> mixture. Pass extra soy sauce.

>

> Serves: 4

> Prep Time: 30 min.

> Cook Time: 15 min.

>

> Source: Shape Magazine, July 2003

> Fomatted by Chupa Babi in MC: 04.20.07

>

> Nutrition Score per serving:

> Calories 470 (% Fat 37%); Fat 19.5g (2.8 g saturated);Fiber 11 g

> (% Carbs 29% )Carbs 42 g ; (% Protein 34% ) Protein 39 g ; Sodium

n/a;

> % Calcium n/a; g Calcium n/a .

>

> -----

>