Tofu Stir Fry with Black Bean Sauce

Serves 4
  • 1/4 cup reduced-sodium soy sauce
  • 1 tbsp. black bean garlic sauce
  • 2 tsp. sesame oil
  • 1/2 tsp. crushed red pepper
  • 2 tbsp. sesame oil, divided
  • 1 lb. firm-style tofu, drained, rinsed, cut into 1/2" cubes
  • 2 cloves garlic, minced
  • 1 red bell pepper, cut into julienne strips
  • 1 cup sweet petites baby carrots
  • 1 cup pea pods, ends trimmed, cut in half on the diagonal
  • 1 cup broccoli florets
  • 4 green onions, sliced, including some green tops
  • 1/4 cup dry roasted peanuts
  • - brown rice

In a small bowl, combine first 4 ingredients; set aside. In a wok or large skillet, heat 1 tbsp. sesame oil over medium-high heat; stir-fry tofu in hot oil until lightly browned on all sides (about 15 min.). Remove tofu from pan; keep warm. Heat remaining tbsp. sesame oil in wok; add garlic, peppers, carrots, pea pods, broccoli and onions, stir-frying until crisp-tender (about 5 min.). Return tofu to wok; stir in sauce, tossing to coat. Continue stir-frying until sauce is warm; top with peanuts. Serve with brown rice.

Nutrition Information per Serving (not including rice):
Total Calories: 270
Total Fat: 19 g
Saturated Fat: 3 g
Sodium: 690 mg

Each serving also is a good source of these brain nutrients: beta-carotene, vitamins B6, C and E, folate, iron, magnesium, zinc, potassium, calcium and selenium.