Tofu chop suey
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Tofu |
| 2 | teaspoons | Vegetable oil |
| ¼ | cup | Chicken broth |
| ¼ | teaspoon | Ground ginger |
| 1 | cup | Sliced celery |
| 1 | small | Onion, coarsely chopped |
| ¼ | Sweet red pepper, slivered | |
| 1½ | cup | Fresh bean sprouts, washed |
| 1 | tablespoon | Soy sauce |
| Freshly ground pepper & salt | ||
Directions
Tofu supplies the protein, and tastes similar to chicken breasts, in this quick-to-prepare colorful vegetarian main dish.
Drain tofu, cut into ¾ inch pieces. Place between layers of paper towel and weight down with a dinner plate. Let stand 10 minutes to compress and remove excess water.
Heat oil, 2 tbsp broth and ginger in a frypan. Add celery, onion and red pepper. Stir cook over medium heat 3 minutes. Add bean sprouts, continue stir-cooking 1 min.
Stir in remaining broth, soy sauce and tofu. Cook and stir gently over medium heat until vegetables are tender-crisp, and liquid is evaporated. Season to taste with salt and pepper.
1¾ cup serving - 194 calories 13 grams carbohydrate, 13 grams protein, 10 grams fat 2 protein choices, 1 fruit & veg. choice, 1 fats & oils choice
Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier Nov 93