Page 110 - Keep the Beat Recipes: Deliciously Healthy Dinners
P. 110

tofu stir-fry with                                                        Prep time:   40 minutes


                                                                                  Cook time:   10 minutes
                        spicy sauce



        have all your ingredients cut and ready to go, because when the cooking starts, things happen really fast!

        1 pkg    (16 oz) firm tofu, drained        1   Slice tofu lengthwise into four pieces.  Place on a
        ¼ tsp    ground cayenne pepper                 plate or flat surface covered with three paper towels.
        ½ tsp    ground ginger or pumpkin pie          Cover with three more layers.  Press evenly and
                 spice (or try Chinese five-spice      gently with a flat plate or cutting board to squeeze
                 mix)                                  out water.  Throw away paper towels.  Replace with
        3 Tbsp   light teriyaki sauce                  fresh paper towels and press again.  Restack the
                                                       slices and cut into ½-inch wide strips.  Place tofu in a
        1 tsp    sesame oil (optional)                 bowl just big enough to hold all strips lying on their
        1 can    (14½ oz) low-sodium chicken           widest side without overlapping.
                 broth or vegetable broth,
                 divided                           2   In a small bowl, combine cayenne pepper, ginger (or
        1 Tbsp   cornstarch                            pumpkin pie spice/Chinese five-spice mix), teriyaki
                                                       sauce, sesame oil (optional), and ½ cup of the
        1 Tbsp   canola oil, divided into three        chicken broth.  Stir well, and then pour over the tofu.
                 1-tsp portions                        Set aside for 20 minutes.
        ½ head   Chinese (napa) cabbage, rinsed    3
                 and cut in ½-inch strips (6–8 C)      Combine the remaining chicken broth and the
        1 C      scallions (green onions), rinsed      cornstarch.  Stir until cornstarch dissolves.  Set aside.
                 and sliced                        4   In a large wok or large nonstick pan, heat 1 teaspoon
        1 Tbsp   garlic, minced or pressed             of canola oil until very hot, but not smoking.  While
                 (about 2–3 cloves)                    the pan heats, drain tofu marinade into cornstarch
        1 C      carrots, peeled, thinly sliced or     mixture.
                 shredded                          5   Place half the tofu slices in the hot pan.  Cook just
        1 C      red bell pepper, rinsed and           until brown, about 1 minute per side.  Remove from
                 sliced                                pan and set aside.  Repeat with 1 teaspoon of oil and
        1 can    (8 oz) water chestnuts, sliced        remaining tofu.

                                                                                        continued on page 97






        96   deliciously healthy dinners
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