Yield: 4 servings
|3 tablespoons||Asian sesame oil|
|12 ounces||Extra-firm tofu|
|3 \N||Garlic cloves; minced|
|1 \N||Fresh Thai chile|
|2½ cup||Bean sprouts -; (8 oz)|
|8 ounces||Snow-pea pods; trimmed, and|
|\N \N||Sliced diagonally into thirds|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|3 tablespoons||Soy sauce|
|2 tablespoons||Toasted sesame seeds|
Cut tofu into ¼-inch slices and press for 30 minutes to 1 hour; cut into ¼-inch slices. Heat oil in a large sauté pan over medium heat. Add tofu, and cook until well browned on both sides, 6 to 8 minutes. Add garlic and chile pepper, and cook 2 minutes. Raise heat to high, and add sprouts and snow peas. Stir-fry for 3 to 4 minutes. Season with salt and pepper and soy sauce. Remove from heat, transfer to serving dish, and garnish with sesame seeds. Serves 4.
Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."
Per serving: 115 Calories (kcal); 7g Total Fat; (52% calories from fat); 10g Protein; 5g Carbohydrate; 0mg Cholesterol; 782mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Recipe by: Martha Stewart
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