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Title: Tofu Chop Suey
Categories: Diabetic Tofu Vegetarian Vegetable
Yield: 2 Servings
| 8 | oz | Tofu; |
| 2 | ts | Vegetable oil; |
| 1/4 | c | Chicken broth; |
| 1/4 | ts | Ground ginger; |
| 1 | c | Celery; stack |
| 1 | sm | Onion; coarsely chopped |
| 1/4 | Sweet red pepper; slivered | |
| 1 1/2 | c | Fresh bean sprouts; washed |
| 1 | tb | Soy sauce; low-sodium |
| Fresh ground Pepper | ||
| Salt to taste; | ||
| Fres | hly | 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.
1 3/4 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
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