- 4
Ingredients
- 1 pound extra-firm tofu cut six 1/2" slices
- 2 serving cooking spray (5 one-second sprays per serving)
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons olive oil
- 2 tablespoons minced fresh ginger root
- 2 teaspoons minced fresh garlic
- 1 ounce green hot chili peppers - (1 small pepper) thinly sliced (or red Thai variety)
- 1/2 cup thinly-sliced shiitake mushrooms
- 1 small sweet red pepper sliced 1/4" pieces
- 1 cup uncooked string beans trimmed, and cut in half
- 2 tablespoons teriyaki sauce
- 1/4 cup fresh Thai or Italian basil torn, plus
- a few leaves whole for garnish
- 2 tablespoons thinly-sliced scallions on diagonal for garnish
- 2 cups cooked brown rice kept hot
Preparation
Step 1
Preheat oven to 425 degrees. Place tofu slices on several layers of paper towels. Cover with more paper towels and top with a cookie sheet. Place several heavy objects (like a can or heavy pots or pans) on cookie sheet to press out water from tofu for 30 minutes.
Coat cookie sheet with cooking spray. Cut tofu into cubes to yield 9 cubes per slice. Place on cookie sheet and brush with 2 tablespoons of soy sauce. Coat tofu with cooking spray and place in oven. Roast for 25 minutes, remove from oven and set aside.
Heat oil in a large nonstick pan over medium-high heat. Add ginger, garlic and chili; cook until fragrant, about 10 to 15 seconds. Add mushrooms, cook for 2 to 3 minutes. Add peppers and string beans; increase heat to high and cook until vegetables are cooked but still crisp, about 5 minutes.
Add remaining tablespoon of soy sauce, teriyaki sauce, basil and roasted tofu. Cook to warm through, about 1 minute. Garnish with scallions and basil. Serve with rice.
This recipe yields 4 servings; about 1 3/4 cups of tofu mixture and 1/2 cup of rice per serving.
Points® Value: 6