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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ginger is not only delish, but great for digestion. The tofu could be replaced with any other meat substitute...yummy! Ingredients:
1 tablespoon all-purpose flour |
1 teaspoon all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
12 ounces firm tofu, cut into 1-inch chunks |
1 tablespoon sliced garlic |
1 tablespoon canola oil |
1 cup vegetable broth |
1/4 cup slivered crystallized ginger |
2 teaspoons soy sauce |
1 large sweet potato, peeled and cut into 3/4-inch cubes (about 1 pound) |
1 green pepper, sliced into 1/8-inch wedges |
1 tablespoon fresh cilantro |
Directions:
1. In a shallow dish, combine flour, salt and black pepper.
2. Dredge tofu in the seasoned flour; shake off excess.
3. In a large wok or skillet over medium-high heat, cook garlic in hot oil about 10 seconds. Add tofu and stir-fry 2 to 3 minutes, or until light golden.
4. Remove tofu to a plate.
5. Add broth, ginger, soy sauce and sweet potato to the wok and bring to a boil.
6. Cover, reduce heat to low, and simmer 10 minutes, or until potato is just tender.
7. Return broth to a boil.
8. Add green pepper and tofu and cook, stirring, 2 minutes or until tofu is just cooked through and sauce has thickened slightly.
9. Sprinkle with cilantro.
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