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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.

 

"The mind is like tofu. It tastes like whatever you marinate it in."
-Sylvia Boorstein, Author

The refrigerator light goes on...

A quick and light stir fry that takes less time to cook than it does to slice the veggies. You can spice this up a lot by adding more hot sauce, or if you like it really spicy, use half chili oil and half sesame oil. The more spice you add, the more basil you might need to compensate and let the basil flavor come through.

Chiffonade

In French this means "made of rags," so slicing a food into very thin strips is known as a chiffonade. Lining up the leaves of spinach and slicing across yielding long thin strips is a chiffonade. This is also done with herbs, such as basil or mint, by stacking the leaves, rolling them up in a tube and cutting across the roll into ribbons. 


 

Basil Tofu



Servings = 2 | Serving size =about 1 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Makes good leftovers. Serve over Brown Rice but do not add the salt.

Serve with Brown Rice

1 Tbsp dark sesame oil
1 large carrot (peeled and sliced into thin half moons)
2 cloves garlic (sliced)
1 small onion (sliced)
8 ounces extra firm tofu (cut into 1/2 inch cubes)
4 tsp low sodium soy sauce or gluten-free tamari sauce
1 lime (juiced)
1 tsp hot sauce
1 tsp honey
1/2 cup no salt added chicken or vegetable stock
1/2 cup frozen peas (thawed)
10 large leaves basil (chiffonade)

Basil Tofu
Place the sesame oil in a wok or large skillet over medium high heat.

Add the carrot and cook for about 3 minutes. Toss frequently.

Add the garlic and onion and toss for about 2 minutes. Stir frequently.

Add the tofu and cook for five minutes. Toss frequently.

Add the soy sauce, lime juice, hot sauce, honey and vegetable stock.

Toss well and add the peas.

Cover and cook for 2 minutes.

Add the basil and toss for 1 minute.

Serve over brown rice.

Nutrition Facts

Serving size = about 1 cup

Servings = 2

.

Amount Per Serving

Calories 388 Calories from Fat 156
  % Daily Value
Total Fat 17g 27%
    Saturated Fat 2g 9%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 458mg 18%
Total Carbohydrates 42g 13%
    Dietary Fiber 10g 36%
    Sugars 17g  
Protein 24g  
Vitamin A 388% Vitamin C 73%
Calcium 87% Iron 21%
Vitamin K 78 mcg Potassium 1032 mg
Magnesium 121 mg