To make this dish extra spicy, increase the hot pepper flakes to?1/2 tsp. Serve over rice for a tasty meal that's better (and cheaper!) than takeout.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2013
Ingredients
- 1 pkg extra-firm tofu cut in 1-inch (2.5 cm) cubes
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 3 cloves garlic minced
- 2 green onions thinly sliced (light and dark green parts separated)
- 1 tablespoon minced fresh ginger
- 1/3 teaspoon hot pepper flakes
- 2 tablespoons tomato paste
- 450 g green beans trimmed (aout 6 cups)
- 1 cup vegetable broth
- 1 tablespoon hoisin sauce
- 2 teaspoons sodium-reduced soy sauce
Method
Gently toss tofu with cornstarch to coat. In wok, heat oil over medium-high heat; fry tofu, turning occasionally, until crisp and golden, about 10 minutes. Drain on paper towel-lined plate.
Drain all but 2 tsp oil from wok. Add garlic, light green parts of green onions, ginger and hot pepper flakes; stir-fry for 1 minute. Add tomato paste; stir-fry for 30 seconds. Add green beans, broth,?1/4 cup water, hoisin sauce and soy sauce; stir-fry until green beans are tender-crisp, 5 to 6 minutes. Add tofu and green parts of green onions; stir-fry until coated and heated through, about 1 minute.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 370 mg
- Sugars 5 g
- Protein 16 g
- Calories 239.0
- Total fat 14 g
- Potassium 399 mg
- Cholesterol 1 mg
- Saturated fat 1 g
- Total carbohydrate 17 g
%RDI
- Iron 18.0
- Folate 24.0
- Calcium 17.0
- Vitamin A 10.0
- Vitamin C 20.0
