Sesame Vegetable Tofu Stir-Fry

Ingredients

• 1 (10 1/2-ounce) package extrafirm tofu
• 1/4 cup low-sodium soy sauce
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons dark sesame oil
• 2 garlic cloves, minced
• 2 teaspoons vegetable oil
• 2 cups broccoli florets
• 1 cup thinly sliced red bell pepper
• 2 cups thinly sliced napa (Chinese) cabbage
• 1 cup fresh bean sprouts
• 2 teaspoons sesame seeds, toasted
• 2 cups hot cooked brown rice

Preparation

1. 1. Place tofu between 2 flat plates or cutting boards. Weight the top with a heavy can (sides of tofu should be bulging slightly, but not cracking). Let stand 40 minutes; discard liquid. Cut tofu into 1/2-inch cubes.
2. 2. Combine soy sauce and next 4 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. Let stand 10 minutes. Remove tofu from marinade, reserving marinade.
3. 3. Drizzle vegetable oil around top of a wok, coating sides. Heat at medium-high (375°) until hot. Add tofu; stir-fry 4 minutes. Add broccoli and bell pepper; stir-fry 2 minutes. Add cabbage and bean sprouts; stir-fry 2 minutes or until vegetables are crisp-tender. Add reserved marinade; toss gently, and cook 30 seconds or until thoroughly heated. Stir in sesame seeds.
4. 4. Spoon 1/2 cup rice onto 4 serving plates. Top evenly with vegetable mixture.
5. carbo rating: 30