This recipe will eliminate all doubt that good-for-you tofu can be tasty, too!
Recipe information
Yield
serves 4, 1 2/3 cups per serving
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Lightly spray a rimmed baking sheet with cooking spray.
Step 2
Put the tofu in a medium bowl. Sprinkle with 1 tablespoon soy sauce and 1 tablespoon broth, stirring well. Place the tofu in a single layer on the baking sheet.
Step 3
Bake for 30 minutes.
Step 4
Meanwhile, in a small skillet over low heat, dry-roast the sesame seeds for about 2 minutes, or just until fragrant and golden, stirring frequently. Watch carefully so they do not get too brown. Pour onto a small plate. Set aside.
Step 5
In a small bowl, stir together the cornstarch, gingerroot, red pepper flakes, remaining 1 tablespoon soy sauce, and remaining 2/3 cup broth. Set aside.
Step 6
When the tofu has about 20 minutes of baking time remaining, lightly spray a large skillet with cooking spray. Cook the asparagus, bell pepper, onion, and garlic over medium-high heat for 4 minutes, stirring frequently.
Step 7
Stir in the bean sprouts. Cook for 2 minutes, stirring frequently.
Step 8
Stir the cornstarch mixture. Stir into the asparagus mixture. Cook for 1 to 2 minutes, or until thickened and bubbly, stirring constantly.
Step 9
Gently stir in the tofu. Cook for 1 to 2 minutes, or until heated through. Sprinkle with the sesame seeds.
nutrition information
Step 10
(Per Serving)
Step 11
Calories: 200
Step 12
Total Fat: 6.0g
Step 13
Saturated: 0.5g
Step 14
Trans: 0.0g
Step 15
Polyunsaturated: 1.5g
Step 16
Monounsaturated: 3.5g
Step 17
Cholesterol: 0mg
Step 18
Sodium: 275mg
Step 19
Carbohydrates: 18g
Step 20
Fiber: 5g
Step 21
Sugars: 5g
Step 22
Protein: 19g
Step 23
Dietary Exchanges
Step 24
1/2 Starch
Step 25
1 Vegetable
Step 26
2 Lean Meat
