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Tofu Stir-fry with Sriracha Chili Marinade

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    Tofu Stir-fry with Sriracha Chili Marinade

    If packaged pressed tofu is unavailable, make your own. Place firm tofu on a plate, putting another plate on top of the tofu. Place a heavy, stable object (such as a can of food) on top of the upper plate. Let sit for 15 minutes so excess liquid in the tofu is “pressed” out onto the bottom plate.

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    Marinade
    1 - 12 oz (325 g) package pressed firm tofu, drained
    2 Tbsp (30 mL) low-sodium tamari sauce
    1 Tbsp (15 mL) Sriracha chili sauce
    1 Tbsp (15 mL) sesame oil
    1 in (2.5 cm) piece of fresh ginger, peeled and chopped coarsely

    Stir-fry
    2 Tbsp (30 mL) organic peanut oil
    4 heads baby bok choy, base trimmed off, leaves washed, and chopped
    1/2 head napa cabbage, root end cut off, washed, and thinly sliced
    1 cup (250 mL) butternut squash, peeled and cut into 1/2 in (1.25 cm) pieces
    1 cup (250 mL) Brussels sprouts, quartered
    1 cup (250 mL) carrots, cut into thin rounds
    1/2 cup (125 mL) water
    2 Tbsp (30 mL) hoisin sauce
    1 Tbsp (15 mL) umeboshi plum vinegar

    Cut tofu into 1 in (2.5 cm) pieces and place in a shallow dish in a single layer. Combine marinade ingredients and pour over tofu. Let sit for 10 to 15 minutes.

    Warm wok over medium-high heat and add 1 Tbsp (15 mL) oil. Cook, stirring constantly, for 4 to 5 minutes, until tofu is slightly crisp and browned. Remove to a dish and pour remaining marinade from wok over top.

    Wipe out wok with a clean, absorbent cloth, reheat, and add remaining 1 Tbsp (15 mL) oil. Add vegetables and stir to coat. Add water, bring to a boil, cover, and reduce heat.

    Steam for 4 to 5 minutes, then uncover and test vegetables for desired doneness; they should be tender-crisp. If necessary, cover and steam for another minute.

    When vegetables are done, increase heat, add hoisin sauce and umeboshi, and stir to combine. Add tofu and remaining marinade, stir to reheat for 1 to 2 minutes, and serve.

    Asian noodles such as rice vermicelli provide a great side dish.

    Makes 4 servings.

    Each serving contains: 277 calories; 16 g protein; 18 g total fat (3 g sat. fat, 0 g trans fat); 19 g carbohydrates; 5 g fibre; 346 mg sodium

    Pairing tip: Try this dish with a serving of warm, good-quality sake or a cup of green tea full of potent antioxidants.

    Source: "Wonderful Winter Stir-Fries", alive #339, January 2011

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    Tofu Stir-fry with Sriracha Chili Marinade

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