Live Well Lakewood Recipe

Stir-Fried Tofu With Ginger Broccoli

Serves 4, 232 calories, 8g carbohydrates, 15g protein, 17g fat

1 pound extra firm tofu
2 tbsp. tamari (low sodium soy sauce)
3 tbsp. olive oil
2 tsp. peeled and minced fresh ginger
2 minced garlic cloves
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 soy sauce and set aside. 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. Add tofu (but keep soy sauce set aside), stir-frying for 2 more minutes. Remove from pan and set aside. Using a fork or small whisk, mix remaining soy sauce 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, stir-fry for 2 minutes. Add ¼ cup water and bring to boil. Cover and reduce heat to medium, steaming vegetables about 5 minutes until slightly tender. Return tofu to wok. Stir soy sauce mixture into wok and cook over medium heat until thickened and thoroughly
heated. Add sesame oil, salt and pepper to taste.