Tofu with Black Bean Sauce

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* Exported from MasterCook *

 

Tofu with Black Bean Sauce

 

Recipe By :Eat More, Weigh Less by Dean Ornish

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 ounce dried shiitake mushrooms

1 ounce dried bean curd

1 teaspoon Chinese black beans -- lightly crushed

3 cups carrots -- cut in 1/8 " slices

3 cups green bell peppers -- cut in 1/8 " slices

2 cups thinly sliced onions

1 cup thinly sliced celery

2 teaspoons minced garlic

1 teaspoon fresh minced gingerroot

2 cups vegetable stock

1/2 cup sliced canned bamboo shoots

1/4 cup low sodium soy sauce

1/4 cup sake

2 tablespoons ketchup

1 tablespoon honey

1 pound firm tofu -- cut in 1/2 " cubes

2 cups mung bean sprouts

2 tablespoons cornstarch

--dissolved in 4T cold water

 

In a medium-sized bowl, cover the mushrooms with warm water and soak for 15 to

20 minutes, or until soft. Drain, reserving the liquid, and set aside.

 

In a large flat dish, soak the dried bean curd in 1 cup of warm water for 5

minutes, or until soft. Drain and set aside.

 

In a small bowl, soak the black beans in 1/4 cup water for 15 to 20 minutes, or

until soft. Drain and set aside.

 

In a large saucepan, saute the carrots, peppers, onions, celery, garlic, and

ginger in 1/4 cup vegetable stock for 5 minutes, or until almost tender. Add

the remaining vegetable stock, black beans, shiitake mushrooms, and reserved

liquid. Add the bean curd, bamboo shoots, 1/2 cup warm water, soy sauce, sake,

ketchup, and honey. Stir well to combine.

 

Bring to a boil, reduce the heat, and simmer for 10 minutes. Add the tofu and

simmer for 10 minutes. Add the bean sprouts and simmer for 2 to 3 minutes more.

Add the dissolved cornstarch, stir well, and continue to simmer until the sauce

has thickened. Serve in bowls over rice.

 

Serving size = 2 cups; 189 calories; 2.1 grams fat; 0 mg cholesterol; 826.3 mg

sodium

 

Source:

" Jean-Marc Fullsack "

Copyright:

" 1993 by Dean Ornish "

Yield:

" 12 cups "

 

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Per serving: 226 Calories (kcal); 5g Total Fat; (18% calories from fat); 12g

Protein; 37g Carbohydrate; 1mg Cholesterol; 1035mg Sodium

Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1/2

Fat; 1/2 Other Carbohydrates

 

Serving Ideas : This makes a hearty meal for a cold night. Serve it with plain

steamed rice.

 

NOTES : Formatted by KES

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0