Sweet and sour veggies with seared tofu

This sweet and sour skillet will scare the sniffles away! It’s got plenty of immune-boosting veggies that provide vitamins, minerals and antioxidants (“cancer-fighters”) too!

Ingredients:
1 pound low-fat extra-firm tofu, cut into 1/2-inch pieces
1 cup water
2 teaspoons red wine vinegar
1/2 teaspoon ground ginger
1 tablespoon honey
1/4 teaspoon freshly ground black pepper
1 tablespoon corn starch
3 tablespoons extra-virgin olive oil, divided
3 garlic cloves, minced
1/3 cup diced green onions
12 ounces snow pea pods
1 medium bell pepper, cut into thin strips
1 cup grated carrots

Directions:
1. Line a plate with several layers of paper towels. Lay tofu pieces on lined plate and set aside.
2. In a small bowl, whisk together water, vinegar, ginger, honey, black pepper and corn starch. Set aside.
3. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, onions, snow pea pods, bell pepper and carrots. Stir while cooking for 3 to 4 minutes. Push the vegetables to one side of the pan and add the remaining oil and tofu to the other side of the pan. Cook for 4 to 5 minutes or until tofu is lightly browned. Mix the vegetables and tofu together, and pour the sauce (made in step 2) over the top. Stir while continuing to cook for 1 to 2 minutes or until the sauce has thickened.
4. Enjoy warm!

Makes 4 servings

Recipe contains: soy

Carb choices per serving: 1 1/2

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