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Yield: 2 servings
Ingredients:
* 8 oz Tofu; 1/4 Sweet red pepper; slivered
* 2 ts Vegetable oil; 1 1/2 c Fresh bean sprouts; washed
* 1/4 c Chicken broth; 1 tb Soy sauce; low-sodium
* 1/4 ts Ground ginger; Fresh ground Pepper
* 1 c Celery; stack Salt to taste;
* 1 sm Onion; coarsely chopped
Instructions:
Freshly ground pepper & salt Tofu supplies the protein and tastes similar to chicken breasts in this quick-to-prepare colorful vegetarian main dish. Drain tofu cut into 3/4 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.
Ingredients:
* 8 oz Tofu; 1/4 Sweet red pepper; slivered
* 2 ts Vegetable oil; 1 1/2 c Fresh bean sprouts; washed
* 1/4 c Chicken broth; 1 tb Soy sauce; low-sodium
* 1/4 ts Ground ginger; Fresh ground Pepper
* 1 c Celery; stack Salt to taste;
* 1 sm Onion; coarsely chopped
Instructions:
Freshly ground pepper & salt Tofu supplies the protein and tastes similar to chicken breasts in this quick-to-prepare colorful vegetarian main dish. Drain tofu cut into 3/4 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.
