Tofu Chop Suey
Yield
2 servingsPrep
15 minCook
10 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
tofu
|
|
| 2 | teaspoons |
vegetable oil
|
|
| ¼ | cup |
chicken broth
|
|
| ¼ | teaspoon |
ginger
ground |
|
| 1 | cup |
celery
chopped |
|
| 1 | small |
onions
coarsely chopped |
|
| ¼ | cup |
sweet red bell peppers
slivered |
|
| 1 ½ | cups |
mung bean sprouts
fresh, washed |
|
| 1 | tablespoon |
soy sauce, tamari
low-sodium |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
tofu
|
|
| 1E+1 | ml |
vegetable oil
|
|
| 59 | ml |
chicken broth
|
|
| 1.3 | ml |
ginger
ground |
|
| 237 | ml |
celery
chopped |
|
| 1 | small |
onions
coarsely chopped |
|
| 59 | ml |
sweet red bell peppers
slivered |
|
| 355 | ml |
mung bean sprouts
fresh, washed |
|
| 15 | ml |
soy sauce, tamari
low-sodium |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 0 | x |
salt
to taste |
*
|
Directions
Tofu supplies the protein, and tastes similar to chicken breasts, in this quick-to-prepare colorful vegetarian main dish.
Drain tofu, cut into ¾ 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.
Addbean 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 ¾ cup serving - 194 calories 13 grams carbohydrate, 13 grams protein, 10 grams fat 2 protein choices, 1 fruit and veg.
choice, 1 fats and oils choice
