Recipe - Stir-Fried Tofu And Fennel

1 pound Extrafirm tofu
1 tablespoon Soy sauce
2 teaspoon Asian sesame oil
1 teaspoon Grated orange zest
4 tablespoon Orange juice; from 1 med
orange
1 teaspoon Hot red pepper flakes
2 tablespoon Peanut oil
1 lg Fennel bulb; bulb cut 1/2"
; strips
2 md Clove garlic; minced
1 tablespoon Fresh gingerroot; grated
3 md Scallions; cut or sliced up thin
10 Whole fresh basil leaves

Drain tofu and cut into 3/4" thick slabs. Blot slabs dry on paper towels.
Cut slabs into 1/4" cubes.

Combine soy sauce, sesame oil, orange zest and juice, and hot red pepper
flakes in small bowl and set aside.

Heat large nonstick skillet on high until a drop of water evaporated
immediately on contact. Add 1 tbsp peanut oil and heat briefly. Add tofu
and cook, without disturbing cubes, until bottoms have browned about 23
minutes. Turn tofu and cook another 2 minutes or until this side has
browned. Turn and continue cooking until cubes are golden on every side.
Transfer tofu pieces to plate and set aside.

Add remaining tablespoon of oil to empty skillet and heat briefly. Add
fennel and stirfry until crisp and tender, about 2 minutes. Add garlic,
ginger, and scallions and cook until fragrant, about 30 seconds. Return
tofu to pan. Stir in reserved orange sauce and add basil. Cook only until
the sauce coats the tofu and fennel, about 15 seconds. Serve immediately.

NOTES : Nutritional analysis per serving: 267 calories, 19g protein, 10g
fat, 10g carbo, 3g fiber, 160mg sodium, 5% Vit A, 24% viatamin C, 26%
calcium.

Recipe by: Natural Health Shopper, March 1999

Converted by MM_Buster v2.0l.