Gingered Vegetable Tofu Stir-Fry

Vegetarian Times Issue: April 1, 2006
Loaded with bright green vegetables and bursting with flavor, this stir-fry is like a little taste of springtime. Serve it with brown rice.

Ingredient List
Serves 6

3 tsp. vegetable oil
5 cloves garlic, minced (1 Tbs. plus 2 tsp.)
3 green onions, minced
1 Tbs. minced fresh ginger
4 Tbs. low-sodium vegetable broth
2 Tbs. dry sherry
2 Tbs. low-sodium soy sauce
2 Tbs. black bean garlic sauce
2 tsp. sugar
1 1/2 tsp. dark sesame oil
1 large head bok choy (about 1 1/2 lb.), stalks cut into 1/2-inch pieces, leaves shredded
8 oz. snow peas
1 cup frozen corn, thawed
10 radishes, trimmed and quartered
8 oz. baked teriyaki tofu, cut into 1/2-inch-cubes

Directions
Heat 1 tsp. oil in large nonstick skillet or wok over medium-high heat. Add garlic, green onions and ginger, and cook 1 minute, stirring often, until fragrant. Add broth, sherry, soy sauce, black bean sauce, sugar and sesame oil. Bring to a simmer, then remove from heat and pour into small bowl.
Heat remaining 2 tsp. vegetable oil in same pan over medium-high heat. Add bok choy stalks and cook, stirring, 1 minute. Add snow peas and cook, stirring, 1 minute, or until vegetables are crisp-tender and bright green.
Add bok choy leaves and pinch of salt to pan. Cook, tossing gently, until leaves just wilt, 1 to 2 minutes. Add corn, radishes, tofu and sauce, tossing gently until warmed through. Serve immediately.

Per SERVING: Calories: 187, Protein: 13g, Total fat: 8g, Saturated fat: 1g, Carbs: 17g, Cholesterol: mg, Sodium: 679mg, Fiber: 4g, Sugars: 5g