A yummy recipe

And here is a recipe from Mark Bittman

Stir-Fried Tofu and Shrimp

Mark Bittman’s recipe for this high-protein dish containing a healthy dose of vegetables. Like most stir-frys, it’s really fast to make. With a bowl of brown rice, it’s a great recovery meal.

By Mark Bittman

1 pound firm to extra-firm tofu, blotted dry
2 tablespoons peanut oil or corn oil
1 cup shiitake mushrooms, stemmed, cleaned, and sliced
1 tablespoon garlic, chopped
1 tablespoon fresh ginger, peeled and chopped
2 cups snow peas
1/2 pound medium shrimp, peeled, deveined, rinsed, and dried
1/4 cup white wine or sherry
1/2 cup vegetable stock or water
2 tablespoons soy sauce
1/2 cup scallion (white parts only), chopped

Cut tofu into one-inch cubes. Put one tablespoon of the oil in a large skillet or wok over high heat. When hot, add mushrooms and cook, stirring, until browned and almost crisp. Remove with a slotted spoon; set aside. Add remaining oil to pan, then the garlic and ginger; cook, stirring, for 10 seconds; add snow peas and continue to cook, stirring occasionally, until they turn bright green and soften slightly, about three minutes. Add tofu and shrimp and cook, stirring occasionally, until shrimp turns pink, a few minutes. Add wine and stock; cook, stirring, until about half evaporates; return mushrooms to the pan and cook, stirring, for a minute to reheat. Add soy sauce and scallion; cook, stirring, until scallion becomes glossy, about 30 seconds. Serves four.

FAT: 15 G