Cooking time: 20
Dietary guidance: v
2 packages (1 lb. each) firm tofu, rinsed and drained
1 cup vegetable broth
1/3 cup reduced-sodium soy sauce
1 Tbsp. brown sugar
1 Tbsp. cornstarch
1/8 tsp. crushed red pepper
2 Tbsp. seasoned rice vinegar (or apple cider vinegar with a pinch each of sugar and salt)
16-oz. package frozen Asian-style mixed vegetables
1 Tbsp. vegetable oil
3 cloves garlic, chopped
2 Tbsp. peeled, minced fresh ginger
3 green onions, trimmed and sliced
Place 4 layers of paper towels on a baking sheet. Cut each piece of tofu horizontally in half and place each half on the towels. Top with 4 more layers of paper towels and gently press tofu with your hand to extract excess moisture. Let stand 1 minute and repeat with more paper towels.
Cut tofu into 1 1/2-inch cubes and set aside. In a small bowl, whisk together broth, soy sauce, brown sugar, cornstarch, crushed red pepper, vinegar and 1/2 cup cold water until blended.
In a large nonstick skillet, heat frozen vegetables, covered, over medium-high heat for 5 minutes, stirring occasionally. Uncover and cook until liquid has evaporated, stirring occasionally, about 2 minutes longer. Transfer vegetables to a bowl and wipe skillet dry.
Add oil to pan and warm over medium heat until hot. Add garlic and ginger, and cook 1 minute. Give broth mixture a stir, add it to the skillet and bring to a boil over medium-high heat, stirring. Boil 1 minute.
Stir in vegetables and tofu; cook until heated through, about 5 minutes. Sprinkle with green onions before serving.
[Each serving: About 211 calories, 15g protein, 18g carbohydrate, 9g fat (1g saturated), 3g fiber, 0mg cholesterol, 771mg sodium]