Stir-Fried Tofu with Ginger Broccoli (Serves 4)
232 calories, 8 g carbohydrates, 15 g protein, 17 g fat
2 cups broccoli florets 2 cups sliced mushrooms
1 red bell pepper cut into thin strips 1 tbsp. arrowroot or cornstarch 1 tbsp. dry sherry ½ tsp. cayenne or ¼ tsp. hot-pepper flakes 1 tsp. sesame oil
Slice tofu into cubes. Toss with tamari soy sauce and set aside for 5-10 minutes. In a wok or large non-stick skillet, heat 1 tbsp. oil over high heat. When oil is hot, lower heat to medium high and add scallions, ginger, and garlic; stir-fry for 30 seconds. Drain tofu, reserving tamari, and add tofu, stir-frying for 2 more minutes. Remove from pan and set aside.
Using a fork or small whisk, mix reserved tamari with arrowroot or cornstarch, sherry and cayenne in a small bowl. Set aside.
Heat another 1 tbsp. oil in wok over high heat. Add broccoli, mushrooms, and bell pepper, and stir-fry for 2 minutes. Add ¼ cup water and bring to boil. Cover wok and reduce heat to medium, steaming vegetables about 5 minutes until slightly tender. Return tofu to wok.
Stir reserved tamari mixture into wok and cook over medium heat until thickened and thoroughly heated; do not overcook vegetables. Add sesame oil, salt and pepper to taste and adjust seasonings if you desire a spicier dish. Serve immediately or make ahead and refrigerate until ready to serve. Reheat carefully; flavors are enhanced when the dish sits overnight.