PER SERVING (1/4th of recipe, about 1 1/3 cups): 189 calories, 6.5g fat, 768mg sodium, 16.5g carbs, 4g fiber, 7g sugars, 13g protein -- PointsPlus® value 4*
If you think you don't like tofu, try this recipe and prepare to be pleasantly surprised...
One 12-oz. package block-style extra-firm tofu (like the kind by House Foods), drained
2 tbsp. reduced-sodium/lite soy sauce
2 tbsp. vegetarian-friendly oyster sauce
2 tsp. cornstarch
1 tsp. sesame oil
Dash ground ginger
Dash red pepper flakes
1/8 tsp. salt
4 cups frozen Asian-style stir-fry vegetables
3 cups frozen broccoli florets
1/2 tsp. chopped garlic
Lay tofu block on a dry surface with the shorter sides on the left and right. Vertically cut into 1/2-inch-wide pieces. Horizontally cut each piece into four smaller pieces.
In a medium bowl, combine soy sauce, oyster sauce, cornstarch, sesame oil, ginger, and red pepper flakes. Whisk until cornstarch has dissolved.
Bring a skillet sprayed with nonstick spray to high heat. Add tofu and sprinkle with salt. Cook until golden brown, about 6 minutes, gently flipping to evenly brown.
Transfer tofu to a bowl and cover to keep warm.
To the skillet, add stir-fry veggies, broccoli, and garlic. Cover and cook until hot, about 5 minutes.
Give the sauce mixture a stir and add to the skillet, along with the tofu. Cook and stir until sauce has thickened slightly and tofu is hot, about 3 minutes. Dig in!
MAKES 4 SERVINGS
HG FYI: Tofu also comes in 14-oz. to 16-oz. packages. If you can't find a 12-oz. package, go for one of these larger packages and just use 12 oz. (about 3/4ths of it).