| 12 | 40 | 333 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 4 |
| 3 tbsp | Black bean sauce (or substitute with miso) |
| 2 medium | Carrots (thinly sliced) |
| 1 cup | Chicken broth (stock), low sodium (or vegetable broth) |
| 1 tbsp | Cornstarch (or arrowroot flour, barely flour) |
| 3 clove(s) | Garlic (minced) |
| 1 tbsp minced | Ginger root |
| 1 stalk(s) | Green onion (thinly sliced) |
| 3 cup | Mung beans, boiled, canned (or canned) |
| 2 tbsp | Extra virgin olive oil |
| 1 tbsp | Rice vinegar |
| 350 gm | Tofu, regular, extra firm (patted dry and cut into cubes) |
| 1 medium | Yellow onion (chopped) |
1. To make the sauce:
In a bowl, whisk together chicken stock or water, black bean sauce, cornstarch (or arrowroot/barley flour) and rice vinegar; set aside.
2. Main Ingredients:
In large wok or skillet, heat 1 tablespoon of olive oil over high heat; stir-fry tofu in 2 batches, until browned, adding more oil if necessary, about 4 minutes per batch. Using slotted spoon, transfer to a bowl.
3. Add 1 tablespoon olive oil, onion, garlic and ginger root to wok. Stir-fry over medium heat until fragrant, about 2 minutes.
4. Add mung beans, carrots and stock to skillet; cover and steam until tender-crisp, 3 to 5 minutes.
5. Return tofu to skillet. Pour in Sauce; cook, stirring, until glossy and thickened, about 4 minutes. Sprinkle with green onion.
Tofu
is an important source of protein and an excellent source of iron and calcium!
| Meat Alternative | 1.6 |
| Vegetables | 2.3 |
