Thin slices of Asian pear add sweetness to this tofu stir-fry without losing their shape. Serve with steamed rice.
- 4 tsp. hot toasted sesame oil or hot chili oil, divided
- 1 16-oz. pkg. firm tofu, cut into bite-size cubes
- 3 medium carrots, sliced (1 cup)
- 1 medium Asian pear, quartered, each quarter halved and thinly sliced (11/2 cups)
- 1 yellow bell pepper, cored, seeded, and thinly sliced (1 cup)
- 5 cloves garlic, minced (5 tsp.)
- 1 bunch green onions, thinly sliced (1 1/3 cups)
- 2 Tbs. hoisin sauce
- 1 Tbs. low-sodium soy sauce
- 2 tsp. rice vinegar
- 1/4 cup chopped roasted cashews
1. Heat 2 tsp. sesame oil in wok over high heat. Add tofu, and cook 10 minutes, or until golden on two or more sides, turning occasionally. Transfer tofu to plate.
2. Heat remaining 2 tsp. sesame oil in wok over high heat. Add carrots, and stir-fry 2 minutes. Add Asian pear and bell pepper, and stir-fry 2 minutes. Add garlic and green onions, and stir-fry 1 minute more. Return tofu to wok with vegetables.
3. Whisk together hoisin and soy sauces and vinegar in small bowl. Pour over wok mixture, and stir until tofu is heated through. Serve topped with cashews.
- Calories: 255
- Carbohydrate Content: 22 g
- Fat Content: 14 g
- Fiber Content: 4 g
- Protein Content: 13 g
- Saturated Fat Content: 2 g
- Sodium Content: 334 mg
- Sugar Content: 11 g