Ginger-Chile Tofu With Red Peppers

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Ginger-Chile Tofu With Red Peppers

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.

 

 

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

 

Author: Mark Bittman

Source: Health, MARCH 2006

Formatted by Chupa Babi in MC: 03.11.07

 

ChupaNote: add a handful of slivered blanced almonds

to

step 4.

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