Tofu and Green Tomato Stir Fry

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Previously posted by Pat H. to Veg-Recipes

 

Tofu and Green Tomato Stir Fry

Source: Susan Jane Cheney, Stir Crazy (1998)

 

1 Tbsp. extra-virgin olive oil

1 large onion, chopped

8 large garlic cloves, minced

1 seeded and minced jalapeno chile, or to taste

1 alrge red bell pepper, diced fine

2 large green tomatoes, diced fine

1 tsp. salt, plus more to taste

1/2 lb. firm tofu, diced fine

freshly ground black pepper, to taste (optional)

1/4 cup chopped fresh cilantro

 

Set a wok over medium-high heat. Add the oil and swirl it to coat the

inside of the pan. Add the onion and stir-fry for 2 to 3 minutes, until

translucent. Add the garlic, chile, and bell pepper and continue

stir-frying for about 3 minutes. Stir in the tomatoes and 1 teaspoon salt.

Cook for several minutes, stirring, until the vegetables are tender.

 

Stir in the tofu and continue cooking, stirring gently, until it is softened

and heated through and the flavors at blended. Season with black pepper and

more salt to taste. Stir in the cilantro and serve immediately.

 

Source:

" Chapter: Tofu, Tempeh and Seitan Specialties "

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Per Serving (excluding unknown items): 124 Calories; 6g Fat (41.8% calories

from fat); 7g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

552mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 Fat.

 

NOTES : Try this end-of-summer treat over corn pasta. [Calories: 135,

Carbohydrates: 14g, Total fat: 6g, Cholesterol: 0g, Protein: 5g, Sodium:

1046mg.]

 

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