Tofu with Tomatoes and Coriander

4
Serves
111
Calories
19
Nutrients
19
Vitamins

Ingredients

1 pound tomatoes
1 tablespoon peanut or vegetable oil
1 tablespoon minced garlic
1/2 cup chopped scallions
1 pinch salt
1/2 teaspoon sugar
1 teaspoon light soy sauce
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.

Serving Size: about 1 cup

Nutrition Information

Number of Servings: 4

Serving Size
0
Calories
111
Protein
9
Total Carbohydrate
8
Dietary Fiber
2
Soluble Fiber
0
Insoluble Fiber
1
Sugar
4
Total Fat
5
Saturated Fat
1
Monounsaturated Fat
2
Polyunsaturated Fat
2
Trans Fatty Acid (tfa)
0
Cholesterol
0
Omega-3 Fatty Acid
0
Omega-6 Fatty Acid
3
Percent Calories from Protein
33
Percent Calories from Carbohydrate
28
Percent Calories from Fat
39

Vitamin A
1060
Vitamin B1- Thiamin
0
Vitamin B2 - Riboflavin
0
Vitamin B3 - Niacin
1
Vitamin B6
0
Vitamin B12
0
Biotin
5
Vitamin C
25
Vitamin D
0
Folate
75
Vitamin E
1
Vitamin K
33
Pantothenic Acid
0
Calcium
147
Iron
2
Phosphorus
142
Potassium
441
Sodium
230
Zinc
1