Tofu. I’m not sure about you– but let’s just say this wasn’t my idea of “yum” just a few years back. Diets do interesting things to you, and this recent one has gotten me trying many new things. As children, my sisters and I would tease our mom when she had tofu. Well, I have had to literally eat my words, because I’ve grown to like it! I enjoy eating it in all sorts of things, but most especially I love it now in stir fry!
Besides the fact that tofu is very healthy for you, it leaves you with a light but satisfied feeling. You won’t feel overstuffed or bloated after you have this dish. Even my husband, who I was a littler nervous for, looked down at his plate asked if this was tofu, proceeded to take a bite and said “it’s good!”. 🙂
Ingredients:
1 tablespoon canola oil
1 carrot, sliced on diagonal
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
1 pound broccoli crowns, cut into small florets
1/4 cup reduced- sodium vegetable broth
1 pound reduced-fat firm tofu, cut into 1/2 inch cubes
8 shiitake mushrooms, stemmed and caps thinly sliced
1 red bell pepper, julienned
1 onion, sliced
1 tablespoon soy sauce
1 1/2 tablespoons asian sesame oil
pinch red pepper flakes
Directions:
1. Heat nonstick wok or deep large nonstick skillet over high heat until drop of water sizzles in pan; add oil and swirl to coat pan. Add carrot and stir-fry 1 minute. Add ginger and garlic; stir-fry 30 seconds. Add broccoli and broth; cook, covered , 2 minutes
2. Add tofu, mushrooms, and bell peppers to wok; stir-fry until bell pepper is soft, about 3 minutes. Add all remaining ingredients; stir-fry 1 minute longer
*taken from Weight Watcher’s New Complete Cook book
theflourbag 