|Makes: 6 servings|
|Serving Size: 1 cup|
|Choices: Carbohydrate 1/2, Medium-Fat Protein 2|
- Makes: 6 servings
- Serving Size: 1 cup
|2||large||garlic cloves, peeled|
|2-inch piece ginger, thinly sliced lengthwise, 3 slices thinly julienned (thread-like)|
|3||scallions, trimmed, 2 crushed, 1 thinly sliced diagonally|
|1||(2 x 4-inch piece) kombu (kelp)|
|1/4||cup||light soy sauce|
|1||Tbsp.||dark sesame oil|
|1||tsp.||tapioca starch diluted with 1 Tbsp. water|
|2||lbs.||firm tofu (silken or regular), drained and cut into 1-inch cubes|
- In a small to medium saucepan, add the oil, and stir-fry the garlic and ginger over medium heat until golden, about 1 minute. Add the crushed scallions, kombu, soy sauce, sake, 1/2 cup water, sesame oil, and agave nectar, and bring to a boil.
- Reduce heat to simmer, and reduce by 1/3, about 5 minutes. Add the tapioca starch mixture to thicken the sauce, stirring continuously. Add the tofu, and continue to cook for 2 minutes more. Serve hot. If desired, serve with brown rice.
Adapted from Asian Flavors Diabetes Cookbook by Corinne Trang.