A Tasty & Economical Dinner:  DICED ASIAN TOFU WITH PARSLEY AND A VEGETABLE MEDLEY OF CROWDER PEAS – YELLOW CORN – BROCCOLI FLORETS – CARROT PENNIES IN HOISIN – BROTH SAUCE ATOP JASMINE RICE

The next best thing to a stir – fry. . .

For 2:

–diced tofu (one 3-inch by 2-inch square, cut up)

–crowder peas (one-half cup, canned)

–yellow corn (one-half cup, frozen)

–broccoli florets (frozen, half a dozen florets)

–carrot pennies (one-half can, drained)

–hoisin sauce (one-quarter cup)

–chicken broth (non-fat, low sodium, one-half cup)

–salt and pepper

–extra virgin olive oil

–parsley (dried, 1 tablespoon)

1 – Dice the tofu after draining.  Place in a large, covered baking dish.

2 – Add the vegetables of your choice (the title gives what I used), one-half cup each.

4 – In a cup, place the hoisin sauce.  Slowly add chicken broth to the hoisin sauce, stirring briskly.

3 – Season the tofu and vegetables with salt, pepper, and extra virgin olive oil.  Add the hoisin/chicken broth sauce.  Fold the ingredients together gently.

4 – Sprinkle parsley on top.

5 – Microwave on high for 10 minutes.

6 – Serve the tofu and vegetables hot, atop jasmine rice.

–recipe original.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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