Ginger-Chile Tofu with Red Peppers
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| Wed, 02-06-2008 - 7:01pm |
Ginger-Chile Tofu With Red Peppers
Prep: 15 minutes; Cook: 16 minutes; Other: 30 minutes.
INGREDIENTS:
1 (14-ounce) package reduced-fat firm or extra-firm tofu
1 1/2 tablespoons peanut oil
2 red bell peppers, cored, seeded, and cut into strips
2 large garlic cloves, minced (about 1 tablespoon)
1 tablespoon peeled fresh ginger, minced
4 small dried hot chile peppers, or to taste
2 tablespoons water
2 scallions, trimmed and roughly chopped
1 tablespoon low-sodium soy sauce
1 tablespoon sesame oil
Chopped fresh cilantro sprigs for garnish
INSTRUCTIONS:
1. Cut the block of tofu in half lengthwise. Put the halves on 4 sheets of paper towels, and cover with another 4 sheets. Cover with a heavy cutting board, or a plate weighted with cans. Change the towels if they become saturated. Weight the tofu for a total of 30 minutes. (Or buy "pressed tofu" and skip this step.)
2. Cut the tofu into 1/2-inch cubes and set aside.
3. Heat the peanut oil in a large nonstick skillet over medium-high heat. Add the bell peppers and cook, stirring occasionally, until browned and tender, about 10 minutes.
4. Add the garlic, ginger, and chile peppers, and cook, stirring, for about 30 seconds. Add the tofu and 2 tablespoons water. Cook, stirring occasionally, until the tofu is hot, about 5 minutes. Add the scallions; stir for about 30 seconds.
5. Turn off the heat, then stir in the soy sauce and sesame oil; garnish with cilantro and serve.
(Serving size: about 3/4 cup.)
NUTRITION PER SERVING:
CALORIES 335; FAT 14g (sat 2g,mono 5g,poly 6g); PROTEIN 14g; CHOLESTEROL 0.0mg; CALCIUM 67mg; SODIUM 148mg; FIBER 9g; IRON 4mg; CARBOHYDRATE 40g



Oooh, this sounds good!
My DH never ate tofu before we met, I serve and eat it on a regular basis and I was shocked last weekend when he took some at a buffet!
weddingmusician.ca | Z o r bl o g | leafqueen.net
Isn't it a great feeling to know that you are making a difference in his health too?
weddingmusician.ca | Z o r bl o g | leafqueen.net
Ooh, this sounds yummy! I have some extra firm tofu in the fridge, as well as all the other ingredients (except for the chiles). Maybe I'll try it this weekend. I'll let you know how it is!
This was good but a little bland. Probably should have used more soy sauce but even with reduced sodium SS it's still a lot of sodium.
Served on top of quinoa because I didn't have time to make brown rice.
weddingmusician.ca | Z o r bl o g | leafqueen.net
Edited 2/12/2008 11:19 pm ET by somerandomthoughts