Thai-Roasted Tofu with Chili and Basil

4 Points, Weight Watchers

Prep Time: 0:45 Cook Time: 0:32 Total Time: 1:17 Difficulty: Difficult Servings: 4 Source:

Ingredients

1 pound extra firm tofu, sliced into six 1/2-inch slices

2 spray(s) cooking spray

3 Tbsp low sodium soy sauce

2 tsp olive oil

2 Tbsp Ginger Root, minced

1 garlic clove, minced

1 oz red chili, thinly sliced

1/2 cup dried shiitake mushroom, thinly sliced

1 cup string beans , trimmed and cut in half

2 Tbsp teriyaki sauce

1/4 cup Basic , Thai or Italian, fresh, torn (plus a few leaves whole for garnish)

2 Tbsp Scallions , thinly sliced on diagonal (for garnish)

2 cups Brow Rice , kept hot

Directions

Preheat oven to 425°F. Place tofu slices on several layers of paper towels. Cover with more paper towels and top with a cookie sheet. Place several heavy objects (like a can or heavy pots or pans) on cookie sheet to press out water from tofu for 30 minutes.

Coat cookie sheet with cooking spray. Cut tofu into cubes to yield 9 cubes per slice. Place on cookie sheet and brush with 2 tablespoons of soy sauce. Coat tofu with cooking spray and place in oven. Roast for 25 minutes, remove from oven and set aside.

Heat oil in a large nonstick pan over medium-high heat. Add ginger, garlic and chili; cook until fragrant, about 10 to 15 seconds. Add mushrooms, cook for 2 to 3 minutes. Add peppers and string beans; increase heat to high and cook until vegetables are cooked but still crisp, about 5 minutes.

Add remaining tablespoon of soy sauce, teriyaki sauce, basil and roasted tofu. Cook to warm through, about 1 minute. Garnish with scallions and basil. Serve with rice. Yields about 1 3/4 cups of tofu mixture and 1/2 cup of rice per serving.

Nutrition

4 smart points