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Fast & Fit: 150 Quick & Healthy Everyday Recipes Ready in Just 30 Minutes or Less
by Ellen Haas
Recipe by FoodFit Chefs Jeffery Alford & Naomi Duguid

Serving size: about 1 cup
Number of servings: 4



• 1 pound tomatoes
• 4 squares fresh tofu (about 1 pound)
• 1 tablespoon peanut or vegetable oil
• 1 tablespoon minced garlic
• 1/2 cup chopped scallions
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 teaspoon soy sauce
• freshly ground black pepper
• 1/4 cup fresh coriander leaves

Cooking Instructions

1. Cut the tomatoes and tofu into 1" squares and set aside in separate bowls. Discard any water that drains from the tofu as it stands.

2. Heat a large wok or heavy skillet over high heat. Add the oil and swirl to coat the pan. Toss in the garlic and scallions and stir-fry briefly, until the garlic starts to change color. Add the tomatoes and stir-fry until softened, about 1 minute. Add the tofu, salt, sugar, and soy sauce. Stir to blend, bring to a boil and cook, stirring briefly once, for 30 seconds. Turn out into a shallow serving bowl, top with pepper and coriander, and serve hot.

Nutrition Information

    Per Serving: Calories 111; Fat 5 g; Protein 9 g; Sodium 230 mg; Carbohydrate 8 g; Fiber 2 g; Saturated Fat 1 g

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