Stir Fried Tofu with Ginger Oysteer Sauce
- Number of Servings: 1
Ingredients
GLAZE1 tbsp soy sauce Just a bit of sugar 1/8 c fat free chicken broth or vegetable broth SAUCE 1/2 tbsp soy sauce 1/2 c fat free chicken broth or vegetable broth 1-1/2 tbsp oyster sauce 1 tsp toasted sesame oil 1 tsp cornstarch VEGETABLES 1 medium clove garlic, minced 2 tsp minced fresh ginger 1 tsp vegetable oil 1/3 container extra-firm tofu , cut into triangles 1 tbsp cornstarch 1 cup broccoli or asparagus 1/4 c fat free chicken broth or vegetable broth 1/2 c snow peas or bell pepper 1/2 lb bok choy/napa cabbage
1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate sm bowl. In third small bowl, mix garlic and ginger with a drop of oil.
2. Sprinkle cornstarch onto a plate. Place tofu on top of cornstarch and evenly coat. Spray skillet with non-stick spray.When skillet is hot, add tofu in single layer and cook until golden brown, 4-6 minutes. Turn tofu with tongs and cook until second side is browned, 4-6 minutes more. Add glaze ingredients and cook, stirring, until glaze is thick and tofu is coated, 1-2 minutes. Transfer tofu to plate;
3. Cook vegetables til al dente. Add 1/4 cup broth and cover skillet; cook until just tender. Uncover and cook until liquid evaporates, about 30 seconds.
4. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into vegs.
5. Add sauce and toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, 2-3 minutes. Add tofu to heat through.
Yield: 1 VERY lrg serving
Number of Servings: 1
Recipe submitted by SparkPeople user CHIQUILETTE.
2. Sprinkle cornstarch onto a plate. Place tofu on top of cornstarch and evenly coat. Spray skillet with non-stick spray.When skillet is hot, add tofu in single layer and cook until golden brown, 4-6 minutes. Turn tofu with tongs and cook until second side is browned, 4-6 minutes more. Add glaze ingredients and cook, stirring, until glaze is thick and tofu is coated, 1-2 minutes. Transfer tofu to plate;
3. Cook vegetables til al dente. Add 1/4 cup broth and cover skillet; cook until just tender. Uncover and cook until liquid evaporates, about 30 seconds.
4. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into vegs.
5. Add sauce and toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, 2-3 minutes. Add tofu to heat through.
Yield: 1 VERY lrg serving
Number of Servings: 1
Recipe submitted by SparkPeople user CHIQUILETTE.
Nutritional Info Amount Per Serving
- Calories: 316.1
- Total Fat: 14.1 g
- Cholesterol: 0.7 mg
- Sodium: 2,366.6 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 2.2 g
- Protein: 23.5 g
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