This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
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.
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 tsp||hot sauce|
|1/2 cup||no salt added chicken or vegetable stock|
|1/2 cup||frozen peas (thawed)|
|10 large||leaves basil (chiffonade)|
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.
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|
|Total Carbohydrates 42g||13%|
|Dietary Fiber 10g||36%|
|Vitamin A 388%||Vitamin C 73%|
|Calcium 87%||Iron 21%|
|Vitamin K 78 mcg||Potassium 1032 mg|
|Magnesium 121 mg|