Spicy Tofu and Summer Vegetables w/ Rice
Source of Recipe
The Ultimate Diet for Weight Loss, Natural Health, Healing Foods
List of Ingredients
1 cup water
1 low-sodium vegetable broth bouillon cube (or 1 cup low-sodium
vegetable broth instead of water and bouillon)
1/2 tablespoon low-sodium soy sauce
1 1/2 teaspoon Szechwan-style hot bean sauce
1 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon ginger, minced
5 ounces water-packed extra-firm light tofu
1/2 cup bitter melon, sliced into 1/2-inch-thick pieces (substitute
yellow-neck squash if desired)
1 cup zucchini, sliced into 1/2-inch-thick pieces
1/2 cup diced celery
1 cup broccoli florets
1/2 cup julienned red bell pepper
1/2 cup julienned yellow bell pepper
1 1/2 cups cooked brown riceRecipe
In skillet, bring water, bouillon cube, soy sauce, bean sauce, sesame
oil, garlic and ginger to a boil. Add tofu, bitter melon, zucchini
celery, broccoli and bell peppers to the pan. Cover and bring to a boil
over medium-high heat. Stir, reduce heat to low and cook, uncovered, 5
minutes.
Cover again and cook for another 3 minutes, or until vegetables are
cooked to the desired temperature. Serve over brown rice.
Serves 2
Per serving (1 cup tofu mixture, 3/4 cup brown rice): 284 calories, 15%
fat (5 g;
fiber, 100 mg calcium, 601 mg sodium
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