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Spicy Tofu and Soybean Stir-fry

Yield 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.

Ingredients

  • 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

Nutrition Information

  • calories 332
  • caloriesfromfat 54 %
  • protein 31 g
  • fat 20 g
  • satfat 2.8 g
  • carbohydrate 15 g
  • fiber 0.1 g
  • sodium 194 mg
  • cholesterol 0.0 mg

How to Make It

  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.

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

  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.

  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.