Dinners_Cookbook_508-compliant

tofu stir-fry with
spicy sauce
Prep time: 40 minutes
Cook time: 10 minutes
have all your ingredients cut and ready to go, because when the cooking starts, things happen really fast!
1 pkg (16 oz) firm tofu, drained
¼ tsp
ground cayenne pepper
½ tsp ground ginger or pumpkin pie
spice (or try Chinese five-spice
mix)
3 Tbsp light teriyaki sauce
1 tsp sesame oil (optional)
1 can (14½ oz) low-sodium chicken
broth or vegetable broth,
divided
1 Tbsp cornstarch
1 Tbsp canola oil, divided into three
1-tsp portions
½ head Chinese (napa) cabbage, rinsed
and cut in ½-inch strips (6–8 C)
1 C scallions (green onions), rinsed
and sliced
1 Tbsp garlic, minced or pressed
(about 2–3 cloves)
1 C carrots, peeled, thinly sliced or
shredded
1 C red bell pepper, rinsed and
sliced
1 can (8 oz) water chestnuts, sliced
1 Slice tofu lengthwise into four pieces. Place on a
plate or flat surface covered with three paper towels.
Cover with three more layers. Press evenly and
gently with a flat plate or cutting board to squeeze
out water. Throw away paper towels. Replace with
fresh paper towels and press again. Restack the
slices and cut into ½-inch wide strips. Place tofu in a
bowl just big enough to hold all strips lying on their
widest side without overlapping.
2 In a small bowl, combine cayenne pepper, ginger (or
pumpkin pie spice/Chinese five-spice mix), teriyaki
sauce, sesame oil (optional), and ½ cup of the
chicken broth. Stir well, and then pour over the tofu.
Set aside for 20 minutes.
3 Combine the remaining chicken broth and the
cornstarch. Stir until cornstarch dissolves. Set aside.
4 In a large wok or large nonstick pan, heat 1 teaspoon
of canola oil until very hot, but not smoking. While
the pan heats, drain tofu marinade into cornstarch
mixture.
5 Place half the tofu slices in the hot pan. Cook just
until brown, about 1 minute per side. Remove from
pan and set aside. Repeat with 1 teaspoon of oil and
remaining tofu.
continued on page 97
96 deliciously healthy dinners