Vegetable Kung Pao
18 oz. extra-firm tofu
1 bunch asparagus, trimmed, cut into thirds
Place a large colander in the sink. Set the tofu inside. Place a heavy saucepan on top of the tofu to press it down. Drain 30 minutes; the tofu will become more compact as the water drains off.
Make the sauce. Place the broth, soy sauce, vinegar, corn starch, chili flakes and brown sugar in a small bowl and whisk. Set aside. Heat a large skillet over high heat and add the sesame oil. Reduce the heat to medium and add the tofu. Cook 2 to 3 minutes, turning once or twice as the tofu browns. Transfer to a plate. Increase the heat to high.
Add asparagus, broccoli, corn, collards and celery. Cook 3 to 4 minutes, stirring often until vegetables start to soften. Add peanuts and sauce. Cook 1 minute more until the sauce thickens. Top with the tofu and chili-flake garnish and serve immediately with the rice.
Nutrition facts (per serving): calories 352, fat 11 g (sat. fat 1.8 g), cholesterol 2 mg, protein 18 g, carbohydrates 51 g, sodium 576 mg
Jennifer Iserloh, the Skinny Chef, wants you to enjoy eating healthy at home. Learn more at skinnychef.com