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“Cooking Light 2003. These are really an appetizer, but I would serve them (to just me and DD!) as a main dish.”
READY IN:
10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 lb extrafirm reduced-fat water-packed tofu, drained and cut into 1/2-inch cubes
  • 1 12 teaspoons vegetable oil
  • 1 teaspoon dark sesame oil
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar

Directions

  1. Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels, and let stand 5 minutes, pressing occasionally.
  2. Heat oils in a large nonstick skillet over medium-high heat. Add tofu; sauté 7 minutes or until browned.
  3. Place in a bowl. Drizzle with soy sauce and vinegar; toss gently to coat. Cover and chill at least 1 hour, stirring occasionally.

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