Cantonese Tofu & Steamed Rice

The soybean cake is a terrific source of low-fat protein. Ingredients: 1 TBS Sesame oil 1 clove garlic, mashed 1 package tofu, drained 1 zucchini, sliced 1 bunch cilantro, stemmed & chopped 1 TBS low-sodium soy sauce, w/ 1 TBS water 2 TSP sesame seeds (optional) Heat wok or deep frying pan on med-high. Add oil. The oil must be heated until it's very hot; if the oil is not hot enough, the tofu will simply absorb the oil. That's not what you want - very hot oil acts to seal in the natural juices, rather than infuse the oil. When the oil is hot, add the garlic & stir. Add the tofu & quickly stir-fry. After 2-3 minutes, add zucchini & stir-fry again. When the tofu & zucchini are cooked, reduce the heat to simmer. Add the cilantro & soy sauce/water mixture. Simmer for 2-3 minutes. Serve over steamed rice (brown if trying to keep leaner) garnish w/ sesame.

Close Window