Stir-Fried Chili-Garlic Tofu with Vegetables
Tofu has never been tastier!
Nutrition Score per serving
470 calories
42 g carbs (29%)
19.5 g fat (37%)
11 g fiber
39 g protein (34%)
2.8 g saturated fat
Serves: 4
Cook Time: 15 minutes
Ingredients
| 1 | 16-ounce package firm tofu | |
| 2 | T | toasted sesame oil, divided |
| 6 | scallions, trimmed and thinly-sliced | |
| 6 | clv | garlic, minced |
| 2 | fresh chili peppers, stemmed, seeded and chopped | |
| 3 | T | soy sauce, divided |
| 4 | c | bok choy, sliced |
| 1 | (15-ounce) can baby corn, drained | |
| 1 | sweet red pepper, cored, seeded and sliced |
Instructions
Put the tofu between two cutting boards; tip boards over the sink edge and drain liquid for 30 minutes. Cut into small cubes.
In a wok over high heat, sizzle the tofu in 1 1/2 tablespoons of hot oil for 5 minutes. Add the next three ingredients; stir-fry for 2 minutes. Stir in 1 tablespoon of soy sauce. Remove from the wok. Keep warm.
Heat remaining oil in the wok. Stir-fry remaining vegetables until crisp-tender. Stir in the remaining soy sauce. Serve the vegetables topped with tofu mixture. Pass extra soy sauce.
