Tofu with Tomatoes and Coriander - 8g Carbs, 2g Fiber
From: www.foodfit.
Serves: 2
1/2 lb tomatoes
2 squares fresh light tofu (about 1/2 lb)
1/2 Tbsp peanut or vegetable oil
1/2 Tbsp minced garlic
1/4 cup chopped scallions
1 pinch salt
1/4 tsp sugar
1/2 tsp light soy soy sauce
Freshly ground black pepper
2 Tbsp fresh coriander leaves
1. Cut the tomatoes and tofu into 1" squares and set aside in separate
bowls. Discard any water that drains from the tofu as it stands.
2. Heat a large wok or heavy skillet over high heat. Add the oil and
swirl to coat the pan. Toss in the garlic and scallions and stir-fry
briefly, until the garlic starts to change color. Add the tomatoes and
stir-fry until softened, about 1 minute. Add the tofu, salt, sugar and
soy sauce. Stir to blend, bring to a boil and cook, stirring briefly
once, for 30 seconds. Turn out into a shallow serving bowl, top with
pepper and coriander, and serve hot.
Servings: 2
Serving Size: about 1 cup
Nutrition per Serving:
111 Calories, 5g Fat, 1g Saturated Fat, 9g Protein,
8g Carbs, 2g Fiber, 230mg Sodium
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