From Complete Book of Thai Cooking by Linda Stephen
25 MINUTES PREP TIME | SERVES 4

• 3 Tbsp vegetable oil, divided
• 12 oz firm tofu, patted dry, cut in 1/2-inch cubes
• 3 shallots, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 carrot, cut in matchstick pieces
• 1/2 red bell pepper, seeded and cut in thin strips
• 1 c sliced asparagus or green beans, cut in 1-inch pieces
• 2 Tbsp soy sauce
• 2 Tbsp lime juice
• 2-1/2 tsp fresh red chilies, chopped
• 2 tsp granulated sugar
• 1/2 tsp black pepper

1. Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.

2. Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.

3. Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.

4. Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.

5. Return tofu to wok. Cook for 1 minute, or until combined and heated through.

Per serving: 260 Calories, 16 g Protein, 14 g Carbohydrates, 4 g Fiber, 18 g Total fat (3 g sat, 9 g mono, 6 g poly), 295 mg Sodium, Vitamin C, Calcium, Manganese, HH Vitamin A, Copper, Folate, Phosphorus, Selenium, H Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, Iron, Magnesium, Potassium, Zinc