Thursday, September 28, 2006

Asparagus, Red Pepper, and Curried Tofu

I made this recipe as part of my series on the 12 Best Foods Cookbook over at Fitfare. I don't stir-fry very often and I usually just use the standard technique I wrote about here, which can get a little same-same if I have it too often. So when I saw how easy this stir-fry recipe looked, I decided to try it.

It didn't take long to prep the ingredients, and it took about ten minutes to cook. The sauce thickened perfectly, and there's just the right amount of it.

And those are Yam's soba noodles looking all tasty underneath.

Asparagus, Red Pepper, and Curried Tofu

Serves 4

1 Tbsp cornstarch
2 tsp curry powder
1 tsp sugar
1 Tbsp dry sherry
1 Tbsp reduced-sodium soy sauce
1/4 c fat-free, reduced-sodium chicken broth
1 Tbsp peanut oil
2 tsp grated or finely chopped ginger
1 large clove garlic, finely chopped
1 medium red onion, diced
8 asparagus, cut in 1" pieces
1 red bell pepper, seeded and diced
3 tofu steaks, cut in 1" cubes and pan-crisped, or 1 lb. firm, pressed and cubed.

In a measuring cup, combine the cornstarch, curry powder, and sugar. Mix in the sherry, soy sauce, and broth, leaving the spoon in the cup. Set aside.

Heat the oil in a wok over the highest possible heat. Add the ginger and garlic and stir-fry until fragrant, 30 seconds. Add the onion, asparagus, and pepper, and stir-fry until they are brightly colored, 1 minute. Add the tofu.

Stir the seasoning sauce and pour it into the wok. Stir-fry until the sauce boils and thickens, 2 to 3 minutes.

Per serving: 151 calories, 8 g. fat, 1 g. saturated fat, 10 g protein, 12 g carbohydrates, 2 g fiber.

from 12 Best Foods Cookbook, by Dana Jacobi (Rodale Press, 2005)

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