Quick Tofu and Mixed Vegetables in a White Sauce

Frozen stir-fry vegetables make quick work of this delicious dish, which can be stretched further if served over rice.

MAKES 4 SERVINGS

1 pound firm or extra-firm tofu, drained

1 tablespoon peanut oil

1 tablespoon chopped fresh ginger

2 large cloves garlic, finely chopped

1⁄4 teaspoon crushed red pepper flakes, or to taste (optional)

Salt and freshly ground black pepper, to taste

12 ounces frozen stir-fry vegetables, slightly undercooked according to package directions, drained well

Basic Chinese White Sauce, below

Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain excess water. Cut into 1-inch cubes.

In a wok or large nonstick skillet, heat the oil over medium heat. Add the tofu and cook, stirring often, until just beginning to brown, 3 to 4 minutes. Add the ginger, garlic, red pepper flakes (if using), salt, and pepper; cook, stirring constantly, until tofu is lightly browned, 2 to 3 minutes. Add the vegetables and toss well to combine. Reduce the heat to medium-low and add the white sauce; cook, stirring, until heated through, 1 to 2 minutes. Serve at once.

{PER SERVING} Calories 215 • Protein 15g • Total Fat 9g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 20g • Dietary Fiber 4g • Sodium 296mg

BASIC CHINESE WHITE SAUCE

Use this basic, or master, white sauce to dress up countless vegetable and tofu dishes. Seasonings such as ground ginger, garlic powder, and cayenne pepper can be added according to the other ingredients in the recipe. For best results, use shortly after preparing.

MAKES ABOUT 1 CUP

3⁄4 cup low-sodium vegetable broth

2 1⁄2 tablespoons Shaoxing rice wine, dry sherry, sake, or dry white wine

1 tablespoon reduced-sodium soy sauce

1 tablespoon sugar

2 teaspoons cornstarch mixed with 4 teaspoons water

In a small saucepan, bring the broth, wine, soy sauce, and sugar to a boil over medium-high heat. Stir in the cornstarch mixture and reduce heat to medium. Cook, stirring constantly, until thickened, about 3 minutes. Use as directed in recipe.

{PER SERVING} (about 1⁄4 cup, or 1⁄4 of recipe) Calories 41 • Protein 2g • Total Fat 0g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 6g • Dietary Fiber 1g • Sodium 247mg

hancheng

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