Ingredients:
8 oz Tofu
2 tsp Vegetable oil
1/4 cup Chicken broth
1/4 tsp Ground ginger
1 cup Celery, stack
1 small Onion, coarsely chopped
1/4 Sweet red pepper, slivered
1 1/2 cup Fresh bean sprouts, washed
1 tbsp Soy sauce, low-sodium
Fresh ground Pepper
Salt to taste
Method:
Freshly ground pepper & salt
Tofu supplies the protein, and tastes similar to chicken breasts, in
this quick-to-prepare colorful vegetarian main dish.
Drain tofu, cut into 3/4 inch pieces. Place between layers of paper
towel and weight down with a dinner plate. Let stand 10 minutes to
compress and remove excess water.
Heat oil, 2 tbsp broth and ginger in a frypan. Add celery, onion
and red pepper. Stir cook over medium heat 3 minutes. Add bean
sprouts, continue stir-cooking 1 min.
Stir in remaining broth, soy sauce and tofu. Cook and stir gently
over medium heat until vegetables are tender-crisp, and liquid is
evaporated. Season to taste with salt and pepper.
1 3/4 cup serving – 194 calories 13 grams carbohydrate, 13 grams
protein, 10 grams fat 2 protein choices, 1 fruit & veg. choice, 1
fats & oils choice
