Tofu Almondine

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* Exported from MasterCook *

 

Tofu Almondine

 

Recipe By :Robin Robertson, 366 Healthful Ways to Cook Tofu and other Meat

Alternatives

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons low-sodium tamari

3 tablespoons almond butter

1 pound firm tofu -- cut into 1/2-inch cubes

2 tablespoons corn oil

1 medium onion -- chopped

1 green bell pepper -- seeded and chopped

1 carrot -- sliced diagonally, steamed

1 cup vegetable stock

2 tablespoons cornstarch dissolve in 2 tablespoons water

1/2 cup toasted slivered almonds

freshly cooked brown rice or noodles

 

Combine tamari and almond butter in a bowl, stirring until smooth. Toss with

tofu cubes to coat. Set aside. Heat 1 tablespoon of the oil in a large

skilllet over medium-high heat. Add onion and bell pepper and cook until onion

is translucent, about 5 minutes. Add carrot slices. Transfer vegetables to a

bowl and keep warm. Heat skillet with remaining 1 tablespoon oil and add tofu.

Cook until lightly browned. Transfer to a platter and keep warm. Return cooked

vegetables to the skillet and heat over medium-high heat. Add stock. When

stock comes to a simmer, add cornstarch mixture and simmer, stirring, until

thick. Add reserved tofu and almonds. Adjust seasonings. Serve over brown

rice or noodles.

 

 

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Per Serving (excluding unknown items): 395 Calories; 29g Fat (62.3% calories

from fat); 17g Protein; 23g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol;

427mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 5 Fat.

 

 

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