Tofu and Vegetable Stir-Fry

• Cooking spray
• 24 ounces light extra-firm tofu, cut into 1/2-inch cubes
• 1 tablespoon soy sauce and 1 tablespoon soy sauce (lowest sodium available), divided use
• 1 tablespoon low-sodium vegetable broth and 2/3 cup low-sodium vegetable broth, divided use
• 1 tablespoon sesame seeds
• 1 tablespoon cornstarch
• 2 teaspoons grated peeled gingerroot
• 1/4 teaspoon crushed red pepper flakes
• 8 to 10 ounces fresh asparagus, trimmed and cut into 1-inch pieces
• 1 medium red bell pepper, cut into thin strips
• 1/2 medium onion, thinly sliced
• 1 1/2 teaspoons bottled minced garlic or 3 medium garlic cloves, minced
• 4 ounces fresh bean sprouts

1. Preheat the oven to 400F.
2. Lightly spray a rimmed baking sheet with cooking spray.
3. Put the tofu in a medium bowl.
4. Sprinkle with 1 tablespoon soy sauce and 1 tablespoon broth, stirring well.
5. Place the tofu in a single layer on the baking sheet.
6. Bake for 30 minutes.
7. Meanwhile, in a small skillet over low heat, dry-roast the sesame seeds for about 2 minutes, or just until fragrant and golden, stirring frequently.
8. Watch carefully so they do not get too brown.
9. Pour onto a small plate.
10. Set aside.
11. In a small bowl, stir together the cornstarch, gingerroot, red pepper flakes, remaining 1 tablespoon soy sauce, and remaining 2/3 cup broth.
12. Set aside.
13. When the tofu has about 20 minutes of baking time remaining, lightly spray a large skillet with cooking spray.
14. Cook the asparagus, bell pepper, onion, and garlic over medium-high heat for 4 minutes, stirring frequently.
15. Stir in the bean sprouts.
16. Cook for 2 minutes, stirring frequently.
17. Stir the cornstarch mixture.
18. Stir into the asparagus mixture.
19. Cook for 1 to 2 minutes, or until thickened and bubbly, stirring constantly.
20. Gently stir in the tofu.
21. Cook for 1 to 2 minutes, or until heated through.
22. Sprinkle with the sesame seeds.
23. (Per Serving)
24. Calories: 200
25. Total Fat: 6.0g
26. Saturated: 0.5g
27. Trans: 0.0g
28. Polyunsaturated: 1.5g
29. Monounsaturated: 3.5g
30. Cholesterol: 0mg
31. Sodium: 275mg
32. Carbohydrates: 18g
33. Fiber: 5g
34. Sugars: 5g
35. Protein: 19g
36. Dietary Exchanges
37. 1/2 Starch
38. 1 Vegetable
39. 2 Lean Meat

cooking spray, soy sauce, vegetable broth, sesame seeds, cornstarch, gingerroot, red pepper, fresh asparagus, red bell pepper, onion, garlic, fresh bean sprouts

Taken from www.epicurious.com/recipes/food/views/tofu-and-vegetable-stir-fry-375735 (may not work)