Tofu Stir-Fry (This recipe serves 4).
2 1/2 tsp. canola oil
1 carrot, diagonally sliced
2 Tbsp. minced peeled fresh ginger
4 garlic cloves, minced
1 pound broccoli (peel the stem), cut into bite-size pieces
1/4 cup reduced-sodium vegetable broth
1 pound firm tofu, diced
1/2 cup thinly sliced shiitake mushroom caps
1 red bell pepper, seeded and cut into matchstick-size pieces
1 onion cut into thin wedges
1 cup snow peas, trimmed
1 Tbsp. + 1 1/2 tsp. soy sauce
pinch crushed red pepper
6 scallions
Directions:
1. Heat a large nonstick skillet or wok with lid over high heat; heat the oil. Stir-fry the carrot 1 minute; add the ginger and garlic; stir-fry 30 seconds. Add the broccoli and broth; steam, covered, 2 minutes, then stir.
2. Add the tofu and cook, stirring, 1 minute. Add the mushrooms, bell pepper, and onion; stir-fry 3 minutes. Add the snow peas, soy sauce, and red pepper; stir-fry 1 minute. Serve, sprinkled with the scallions. Enjoy!
Tomorrow will be the last recipe selected in this series. It is a recipe Marisa chose to accompany the Southwestern Salmon recipe which was #1 in this series.
Anyone interested in ordering The Weight Watcher's Cookbook used for these recipes, please see the sidebar.
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