1. To prepare the tofu steaks, cut tofu lengthwise into 4 (1/2-inch thick) slices. Place the tofu steaks on several layers of heavy-duty paper towels, and let stand 5 minutes. 2. Combine flour and next 6 ingredients (flour through pepper). Dredge each tofu steak in flour mixture. Dip in egg; dredge again in flour mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu steaks; cook 6 minutes, turning after 3 minutes. Remove from skillet; cut each tofu steak into 4 wedges. Keep warm. 3. To prepare the ginger sauce, combine vinegar, sugar, 1/2 cup water, and soy sauce in a small saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 3 minutes or until sugar is dissolved. Combine cornstarch and 1/4 cup water; stir into sugar mixture. Bring to a boil, and cook 1 minute or until thick. Remove from heat; stir in ginger. Keep warm. 4. To prepare vegetable stir-fry, heat 1 teaspoon oil in skillet over medium-high heat. Add bell pepper and snow peas, ad stir-fry 2 minutes. Add tomato, and stir-fry 1 minute. Serve over pasta, top with ginger sauce and tofu wedges. NOTES : WW points = 7 The recipe called for reduced fat tofu which I couldnt find. Recipe by: Cooking Light Sept 1998 p. 169 Posted to EAT-LF Digest by Katherine Levya Rodman
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|Serving Size: 1 Serving (401g)|
|Recipe Makes: 4|
|Calories from Fat: 69 (13%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 93.8mg||29 %|
|Sodium 430mg||15 %|
|Potassium 597.9mg||16 %|
|Total Carbohydrate 100.1g||29 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 96.8g|
|Protein 17.2g||25 %|
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Calories per serving: 535
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