Shrimp with Tofu Recipe
Gluten Free Recipe
4 ounces firm tofu
1 pound medium shrimp
1-1/2 teaspoon cornstarch
1/2 cup reduced-sodium chicken broth
1 tablespoon soy sauce
2 tablespoons lemon juice
2 teaspoons olive oil
1 tablespoon peeled and grated fresh ginger root
1 clove garlic, peeled and minced
6 green onions, cut down the length
Place tofu on plate lined with several layers of paper towels. Top with a second layer of towels and let drain 30 minutes. Then dice into 1/4-inch cubes. Set aside.
Peel and devein shrimp. Refrigerate if not cooking right away.
Put cornstarch in bottom of measuring cup. Whisk in broth, soy sauce and lemon juice; set aside.
Heat oil in 10-inch nonstick pan over medium-high heat. Add ginger and garlic; stir 30 seconds. Then add shrimp and stir one minute. Pour broth mixture into pan and bring to simmer. Cook, stirring two minutes. Reduce heat to medium-low. Add tofu and green onions. Cook two minutes, shrimp should be pink and cooked through. Cook another minute if necessary and serve.
Yield: 4 servings
Calories 169; Carbohydrates 4.7g; Protein 23.1g; Total Fat 6.2g; Saturated Fat 0.8g; Cholesterol 144mg; Sodium 391mg
Calories from Fat: 37 percent