Recipe - Szechuan Bean Curd (Tofu)

4 ounce 85% lean ground beef
1 cup Green onions w/tops chopped
1 Clove garlic minced
Three fourths cup Chicken broth
2 tablespoon Light soy sauce
1 tablespoon Chili sauce
1 teaspoon Sesame oil
One fourth teaspoon Hot oil*
One fourth teaspoon Red pepper flakes
2 tablespoon Corn starch
2 tablespoon Cold water
1 cup Bean curd(tofu) 1/2" cubes

Place ground beef, green onions, & garlic in a nonstick skillet and
cook, stirring quickly, until beef is browned. Stir in chicken broth,
soy sauce, oils, and red pepper flakes. Mix the cornstarch with the
cold water. Add to the skillet. Cook stirring continously, until
sauce thickens. Gently stir in the bean curd (tofu). Continue cooking
over medium heat for 3 minutes. * Sesame oil & hot oil may be found
in Asian markets and in cooking specialty stores. Nuitritive values
per serving: Carbohydrates 9 gm Protein 15 gm Fat 7 gm Calories 149
Fiber .9 gm Sodium 518 mg Cholesterol 18 mg Food Exchange per
Serving: 2 Lean Meat 1 Vegetable

Origin: The Art of Cooking For The Diabetic, byHess & Middleton,
Signet Publishing, ISBN # 0451161181, Copyright 1989, USA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip