Tofu, Shiitake and Green Bean Stir-Fry - 9g Carbs, 4g Fiber
1 tablespoon minced fresh ginger
2 cloves garlic, minced
2 tablespoons rice vinegar
1/4 cup "lite" soy sauce
1 pound firm tofu, cut in 1/2-inch dice
1 tablespoon sesame oil
12 ounces green beans, cut in 1-inch pieces
1/2 teaspoon salt
1/2 pound shiitake mushrooms, sliced
1 teaspoon cornstarch dissolved in 1 teaspoon water
Combine ginger, garlic, rice vinegar and soy sauce in a bowl. Add tofu and gently toss to coat. Let sit while preparing other ingredients; occasionally toss tofu to allow flavors to permeate it evenly.
Meanwhile, heat oil in a large nonstick skillet over high heat. Add beans and salt and cook, stirring frequently, for 3 minutes, or until beans are lightly browned. Add mushrooms; cook another 2 minutes, stirring constantly.
Use a slotted spoon to lift the tofu out of the sauce. Gently add it to the skillet and cook for 3 minutes, stirring frequently.
Add cornstarch mixture to liquid remaining in bowl. Stir into skillet,
quickly but gently, to ensure vegetables are evenly coated. This should take about 1 minute. Remove pan from heat and stir another minute.
Makes 4 servings.
Calories 399, Fat 23 g, Carbs 9 g, Sodium 482 mg, Fiber 4 g.
No comments:
Post a Comment