Ginger-Chile Tofu With Red Peppers - 7 pts

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Ginger-Chile Tofu With Red Peppers - 7 pts

1 (14-ounce) package reduced-fat firm or extra-firm tofu

1 1/2 tablespoons peanut oil

2 red bell peppers, cored, seeded, and cut into strips

2 large garlic cloves, minced (about 1 tablespoon)

1 tablespoon peeled fresh ginger, minced

4 small dried hot chile peppers, or to taste

2 tablespoons water

2 scallions, trimmed and roughly chopped

1 tablespoon low-sodium soy sauce

1 tablespoon sesame oil

Chopped fresh cilantro sprigs for garnish

 

1. Cut the block of tofu in half lengthwise. Put the halves on 4

sheets of paper towels, and cover with another 4 sheets. Cover with a

heavy cutting board, or a plate weighted with cans. Change the towels

if they become saturated. Weight the tofu for a total of 30 minutes.

(Or buy " pressed tofu " and skip this step.)

2. Cut the tofu into 1/2-inch cubes and set aside.

 

3. Heat the peanut oil in a large nonstick skillet over medium-high

heat. Add the bell peppers and cook, stirring occasionally, until

browned and tender, about 10 minutes.

 

4. Add the garlic, ginger, and chile peppers, and cook, stirring, for

about 30 seconds. Add the tofu and 2 tablespoons water. Cook, stirring

occasionally, until the tofu is hot, about 5 minutes. Add the

scallions; stir for about 30 seconds.

 

5. Turn off the heat, then stir in the soy sauce and sesame oil;

garnish with cilantro and serve.

 

Yield: 4 servings (serving size: about 3/4 cup)

Prep: 15 minutes; Cook: 16 minutes; Other: 30 minutes.

 

NUTRITION PER SERVING

CALORIES 335; FAT 14g (sat 2g,mono 5g,poly 6g); PROTEIN 14g;

CHOLESTEROL 0.0mg; CALCIUM 67mg; SODIUM 148mg; FIBER 9g; IRON 4mg;

CARBOHYDRATE 40g

 

Source: Mark Bittman for Health, MARCH 2006 The Best Recipes in the

World

Formatted by Chupa Babi in MC: 03.11.06

 

You’ll convert the tofu haters in your house with this savory recipe.

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