Stir-Fried Chili-Garlic Tofu with Vegetables
Serves: 4
Prep Time: 30 minutes
Cook Time: 15 minutes
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
Prep Time: 30 minutes
Cook Time: 15 minutes
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
Tofu has never been tastier!
Ingredients
| 1 | 16-ounce package firm tofu |
| 2 | tbsp toasted sesame oil, divided |
| 6 | scallions, trimmed and thinly-sliced |
| 6 | cloves garlic, minced |
| 2 | fresh chili peppers, stemmed, seeded and chopped |
| 3 | tbsp soy sauce, divided |
| 4 | cups bok choy, sliced |
| 1 | (15-ounce) can baby corn, drained |
| 1 | sweet red pepper, cored, seeded and sliced |
Directions
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.
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