Toomay125: Hot and Sweet Tofu with Papaya

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Hot and Sweet Tofu with Papaya

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler, p. 194

Serving Size : 6 Preparation Time :0:00

Categories : vegan stir-fry dishes

 

Amount Measure Ingredient -- Preparation Method

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THE SAUCE:

2 tablespoons low sodium soy sauce

2 tablespoons mirin

2 tablespoons rice wine vinegar

1 tablespoon light sesame oil

1/4 cup water

THE STIR-FRY:

1 pound firm tofu

1 small red bell pepper

1 small green bell pepper

2 green onions

2 tablespoons canola oil

4 cloves garlic -- minced

1/8 teaspoon dried red chili flakes

1 small fresh papaya -- peeled

- seeded and cubed

1/2 cup fresh cilantro -- minced

 

This dish is full of delicious flavor surprises.

 

Serves 6.

 

Whisk together the sauce ingredients and set aside. Drain the tofu and

cut into 1/2 inch cubes. Set aside on a tea towel to remove the excess

moisture. Marinate the tofu for 15 minutes in the sauce. Meanwhile,

slice the bell peppers lengthwise into thin strips, and cut the onions

into 1 inch pieces, including some of the green. Heat the oil in a wok

or heavy skillet and saute the garlic for several minutes. Add the tofu

and its marinade. Stir for a minute, then add the bell peppers and chili

flakes. Saute, tossing frequently for 5 minutes. Add the papaya, green

onions, and cilantro. Cook 2 minutes longer and serve immediately.

 

Recommended companion dishes:

Steamed Brown Rice (page 51) and East/West Salad (page 64)

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 194

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 180 Calories; 11g Fat (52%

calories from fat); 14g Protein; 10g Carbohydrate; 0mg Cholesterol;

214mg Sodium

Food Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 1 Fat

 

NOTES : ALMOST INSTANT, VEGAN

 

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