Stir-Fried Tofu with Ginger Broccoli

(Serves 4)

232 calories, 8 g carbohydrates, 15 g protein, 17 g 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 tamari soy sauce and set aside for 5-10 minutes. 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. Drain tofu, reserving tamari, and add tofu, stirfrying

for 2 more minutes. Remove from pan and set aside.

Using a fork or small whisk, mix reserved tamari 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, and stirfry

for 2 minutes. Add ¼ cup water and bring to boil. Cover wok and reduce heat to medium,

steaming vegetables about 5 minutes until slightly tender. Return tofu to wok.

Stir reserved tamari mixture into wok and cook over medium heat until thickened and thoroughly

heated; do not overcook vegetables. Add sesame oil, salt and pepper to taste and adjust

seasonings if you desire a spicier dish. Serve immediately or make ahead and refrigerate until