Issue link: https://read.uberflip.com/i/1145989
96 deliciously healthy dinners tofu stir-fry with spicy sauce Prep time: 40 minutes Cook time: 10 minutes have all your ingredients cut and ready to go, because when the cooking starts, things happen really fast! 1 pkg (16 oz) firm tofu, drained ¼ tsp ground cayenne pepper ½ tsp ground ginger or pumpkin pie spice (or try Chinese five-spice mix) 3 Tbsp light teriyaki sauce 1 tsp sesame oil (optional) 1 can (14½ oz) low-sodium chicken broth or vegetable broth, divided 1 Tbsp cornstarch 1 Tbsp canola oil, divided into three 1-tsp portions ½ head Chinese (napa) cabbage, rinsed and cut in ½-inch strips (6–8 C) 1 C scallions (green onions), rinsed and sliced 1 Tbsp garlic, minced or pressed (about 2–3 cloves) 1 C carrots, peeled, thinly sliced or shredded 1 C red bell pepper, rinsed and sliced 1 can (8 oz) water chestnuts, sliced 1 Slice tofu lengthwise into four pieces. Place on a plate or flat surface covered with three paper towels. Cover with three more layers. Press evenly and gently with a flat plate or cutting board to squeeze out water. Throw away paper towels. Replace with fresh paper towels and press again. Restack the slices and cut into ½-inch wide strips. Place tofu in a bowl just big enough to hold all strips lying on their widest side without overlapping. 2 In a small bowl, combine cayenne pepper, ginger (or pumpkin pie spice/Chinese five-spice mix), teriyaki sauce, sesame oil (optional), and ½ cup of the chicken broth. Stir well, and then pour over the tofu. Set aside for 20 minutes. 3 Combine the remaining chicken broth and the cornstarch. Stir until cornstarch dissolves. Set aside. 4 In a large wok or large nonstick pan, heat 1 teaspoon of canola oil until very hot, but not smoking. While the pan heats, drain tofu marinade into cornstarch mixture. 5 Place half the tofu slices in the hot pan. Cook just until brown, about 1 minute per side. Remove from pan and set aside. Repeat with 1 teaspoon of oil and remaining tofu. continued on page 97