Contributed by Chef Scott Uehlein
10 ounces sliced tofu
2 tablespoons low-sodium tamari
2 tablespoons brown sugar
Pinch chili flakes
2 teaspoons sesame tahini
1 1/2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced ginger root
1 cup sliced scallions
1 cup sliced jicama
1 medium red bell pepper, large dice
2 cups broccoli florets, blanched
1 1/2 cups sliced mushrooms
2 cups cooked chucka soba noodles
1. Heat a wok or large sauté pan and cook tofu until golden brown on each side. Remove from pan and cut into cubes.
2. In a small saucepan, combine tamari, brown sugar, chili flakes and tahini. Simmer until sugar is melted and mixture becomes a syrup, about 5 minutes. Set aside.
3. Add oil to wok and when hot, add garlic and ginger. Stir-fry briefly. Add remaining vegetables in order and stir-fry for about 30 seconds. Add tofu and continue to stir-fry until vegetables are tender, but crisp. Add tamari mixture and stir-fry until vegetables are coated.
4. Divide stir-fry into 4 equal portions and serve each portion over 1/2 cup cooked noodles.
Makes 4 servings, each containing approximately:
44 gm. carbohydrate
12 gm. fat
0 mg. cholesterol
19 gm. protein
429 mg. sodium
7 gm. fiber