Triple Soy Stir-Fry
April, 2007

Serves 4—6 / Break out your wok! Tofu, edamame, and soy sauce create an easy, fragrant stir-fry. Prep tip: Quick-thaw edamame in a strainer under cool running water for three minutes. Ingredient tip: Look for toasted sesame seeds in the Asian foods section, or gently toast raw seeds in an oven until golden brown. Serving tip: Great on its own or over brown rice.

1 tablespoon cornstarch
3 tablespoons low-sodium soy sauce
1 tablespoon honey
2-3 teaspoons garlic oil, divided
1 14-ounce package extra-firm tofu, squeezed dry and cut into 1-inch cubes
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 red bell pepper, thinly sliced
1 cup sugar snap peas, trimmed
11/2 cups frozen, shelled edamame, slightly thawed
1-2 tablespoons toasted sesame seeds
1-2 scallions, sliced diagonally

1. Whisk cornstarch, soy sauce, and honey in a small bowl. Set aside.
2. Heat 1 teaspoon garlic oil in a large wok over medium-high heat. Add half of the tofu and cook, turning occasionally, until golden brown on all sides, 5—7 minutes. Remove to a paper towel to drain. Repeat with remaining tofu, adding oil if needed.
3. Add 1 teaspoon oil, onion, garlic, and ginger and cook, stirring constantly, about 3 minutes,
or until onion is translucent. Add bell pepper and snap peas. Stir-fry until vegetables are crisp-tender, 4—5 minutes.
4. Return tofu to wok. Add edamame and soy-honey mixture. Allow sauce to boil, stirring, 1 minute or until edamame are tender. Garnish with toasted sesame seeds and scallions.

PER SERVING: 231 cal, 35% fat cal, 9g fat, 2g sat fat, 0mg chol, 16g protein, 23g carb, 5g fiber, 522mg sodium