Tofu Stirfry with Black Bean Sauce

Easy
Serves 4
Ingredients: 

¼ cup reduced sodium soy sauce

1 tbsp. black bean garlic sauce

2 tsp. sesame oil

½ tsp. crushed red pepper

2 tbsp. sesame oil, divided

1 lb. organic firm style tofu, drained, rinsed, cut into ½" 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

¼ cup dry roasted peanuts

- brown rice

Instructions: 

In small bowl, combine first 4 ingredients; set aside. In 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 brown 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.