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HOT VEGETABLE
AND TOFU SALAD
Preparation
time: 15 minutes | Cooking time: 10 minutes
1 medium
red onion
3cm piece fresh ginger
2 teaspoons margarine
250g packet firm tofu, chopped coarsely
1 small carrot, sliced thinly
1 small red bell pepper, sliced thinly
100g broccoli, chopped coarsely
100g snow peas
1 trimmed stick celery, sliced thinly
1/2 cup vegetable stock
2 tablespoons oyster sauce
1 tablespoon salt-reduced soy sauce
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Cut onion into
thin wedges. Cut ginger into thin slices; cut
slices into thin strips.
Heat oil in wok
or large nonstick frying pan; cook onion, ginger
and tofu until onion is soft and tofu lightly
browned.
Stir in remaining
ingredients; bring to boil. Simmer, uncovered,
for about 5 minutes or until vegetables are tender.
Serves 2.
Per serving: 11.9g
fat; 295 calories.
The Healthy Heart
Cookbook, The
Australian Women's Weekly Cookbooks
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