Stir-Fried Tofu with Vegetables

(makes 4 servings)

Ingredients:

• 10 (½ oz.) firm bean curd (tofu)
  
• 2 tbsp vegetable oil
  
• 2 garlic cloves, minced
  
• 1 carrot, peeled and cut into ½"
  
• ½ green bell pepper, seeded and chopped
  
• 1 tsp chile powder
  
• 2 tbsp low-sodium soy sauce
  
• 1 tbsp freshly squeezed lime juice
  
• 1 tbsp “num pla” sauce (Thailand fish sauce)
  
• 1 tbsp brown sugar
  

Preparation:

• Drain bean curd and lightly pat dry with paper towels. Cut into ¾" cubes.
  
• In a large-sized skillet, heat vegetable oil over medium-high heat until hot. Add garlic and stir-fry until lightly browned on both sides (about 1 minute). Transfer to plate, set aside.
  
• Add tofu cubes and fry quickly until all sides are browned. Transfer to plate, set aside.
  
• Add carrot and green bell pepper and stir-fry until they are crisp-tender (about 1 minute). Place vegetables on a serving dish then pile the cooked tofu on top.
  
• In a small-sized bowl, mix together the chile powder, soy sauce, lime juice, fish sauce (num pla) and brown sugar. Stir until sugar is dissolved.
  
• Spoon sauce over tofu and vegetables then sprinkle with the reserved cooked garlic. Serve immediately.
  

Make 4 Servings:

Weight loss recipes Amount Per Serving(¼ of recipe (133 g)): 142 Calories, 7 g Protein, 9 g carbohydrates, 1 g Dietary Fiber, 9 g fat, 1 g saturated fat, 3 mg cholesterol, 674 mg sodium