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Spicy Tofu and Soybean Stir-fry





Yields
Makes 3 or 4 servings

Notes: To thaw beans quickly, pour into a colander and rinse with hot water. Serve this stir-fry with cooked rice.

 1/2 cup fat-skimmed chicken broth or vegetable broth
 2 teaspoons white wine vinegar
 2 teaspoons soy sauce
 1 teaspoon cornstrach
 1/4 teaspoon hot chili flakes
 1 tablespoon vegetable oil
 1 package (12 oz.) frozen shelled soybeans, thawed (see notes), or 2 1/4 cups refrigerated cooked shelled soybeans.
 12 ounces firm tofu, rinsed and drained
 1 clove garlic, peeled and minced
 1 tablespoon chopped fresh ginger
  Salt
Step 1
1

Rinse and drain tofu. Cut into 1/2-inch-thick slices and pat dry with paper towels then cut into 1/2-inch cubes.

Step 2
2

In a 1-cup glass measure, mix broth, vinegar, soy sauce, cornstrach, and chili flakes until smooth.

Step 3
3

Set a 10- to 12-inch nonstick frying pan over high heat. When hot, add 1 teaspoon oil and the soybeans, stir until beans are hot and their skins are slightly blistered, 2 to 3 minutes. Pour into a bowl.

Step 4
4

Add remaining 2 teaspoons oil, the ginger, and garlic to pan; stir just until garlic begins to brown about 15 seconds. Add tofu to pan and stir occasionally until tofu is hot and lightly browned, 2 to 3 minutes. Return beans to pan. Stir broth mixture and add to pan; stir until sauce boils and thickens. Add salt to taste. Pour into a serving dish.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories332
% Daily Value *
Total Fat 20g26%

Saturated Fat 2.8g14%
Cholesterol 0.0mg0%
Sodium 194mg9%
Total Carbohydrate 15g6%

Dietary Fiber 0.1g1%
Protein 31g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.