Cut tofu into 1 inch cubes. In medium bowl, gently toss with sesame oil and sesame seeds. Heatvegetable oil in large nonstick skillet or wok over Medium-High heat. Add tofu and brown lightly. Remove and reserve. If there are a lot of sesame seeds in oil, strain and return to skillet. Add garlic and ginger; cook until fragrant, about 30 seconds to one minute. Add carrots and pepeprs; cook 2-3 minutes or until beginning to soften. Add snow peas and teriyaki sauce. Bring to a boil. Place vegetables on serving platter and top with tofu. Makes 4 servings. The Toronto Star, Septemeber 15, 99 Quck Cuisine by Bonnie Stern MC formatting by firstname.lastname@example.org NOTES : Serve this with steamed rice or noodles. Recipe by: The Toronto Star, Septemeber 15, 99 Posted to EAT-LF Digest by Roberta Banghart
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 4|
|Calories from Fat: 206 (62%)|
|Amt Per Serving||% DV|
|Total Fat 22.9g||31 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 0mg||0 %|
|Sodium 746.9mg||26 %|
|Potassium 599.8mg||16 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 16.8g|
|Protein 13.1g||19 %|
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Calories per serving: 333
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