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Post by ellise on Jul 20, 2005 3:09:53 GMT 10
Tofu 2 lb. firm or extra firm tofu, drained 1/4 C low sodium soy sauce 2 Tbsp dry sherry 1 1/2 Tbsp fresh ginger, minced (divided) 1 1/2 Tbsp fresh garlic, minced (divided) 1 tsp. peanut oil 4 C onions, halved and sliced 3 C celery, sliced thin, diagonally 3 C broccoli, sliced thin diagonally 3 C mung bean sprouts 3 C mushrooms 1/2 Tbsp arrowroot 2 Tbsp toasted sesame seeds, almonds or cashews 2 C cooked brown rice
Combine soy sauce, sherry 1/2 tablespoon minced ginger and 1/2 tablespoon minced garlic. Pour over tofu and set aside.
Heat oil in wok over high heat and add garlic and ginger. Cook for a few seconds then add remaining vegetables. Cook, stirring frequently, and adding a splash of sherry, when necessary to prevent sticking. Remove tofu from marinade and combine marinade with arrowroot. Mix into vegetables and stir over medium heat to thicken sauce. Lower heat to a simmer and add tofu. Cover and heat for 2-3 minutes. Serve over rice, topped with sesame seeds or chopped nuts.
Serves 8 235 calories per serving 43 gram carb 4 gram fat (14%)
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