Spicy fried tofu with basil

Yield: 6 servings

Measure Ingredient
1 tablespoon Vegetable oil
4 \N Cloves garlic; minced
2 smalls Fresh red or green chile peppers
\N \N Seeded and minced
1 pounds Extra-firm tofu
\N \N Drained and cut into 1-inch cubes
1 tablespoon Tamari or soy sauce
1 teaspoon Sugar
½ pounds Fresh green beans
\N \N Trimmed and cut into 1/2-inch lengths
½ cup Chopped fresh basil


This stir-fry dish uses just a few ingredients, but the flavor is wonderfully complex. The Thai Lemon Grass and Chile Soup and the Bangkok Noodles make tasty accompaniments. (See separage recipes.) Heat wok or large deep skillet over high heat. Add oil and when hot, add garlic and chilies and stir-fry 2 to 3 minutes. Add tofu and stir-fry until tofu is heated through, about 2 minutes.

Add soy sauce and sugar and mix well. Add beans and cook just until bright green, 1 to 2 minutes more. Add basil and mix thoroughly. Transfer to warm platter and serve hot.

Per serving: 148 cal.; 13g prot.; 9g total fat (1g sat. Fat); 7g carb.; 0 chol.; 148mg sod.; 1g fiber

Converted by MC_Buster.

Recipe by: Vegetarian Times, January 1999, page 55 Converted by MM_Buster v2.0l.

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