Crystallized-Ginger Tofu

Ginger is not only delish, but great for digestion. The tofu could be replaced with any other meat substitute...yummy!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon all-purpose flour
• 1  teaspoon all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 12  ounces firm tofu, cut into 1-inch chunks
• 1  tablespoon  sliced garlic
• 1  tablespoon canola oil
• 1  cup vegetable broth
• 1⁄4 cup  slivered crystallized ginger
• 2  teaspoons soy sauce
• 1  large sweet potato, peeled and cut into 3/4-inch cubes (about 1 pound)
• 1  green pepper, sliced into 1/8-inch wedges
• 1  tablespoon fresh cilantro

Directions

1. In a shallow dish, combine flour, salt and black pepper.
2. Dredge tofu in the seasoned flour; shake off excess.
3. In a large wok or skillet over medium-high heat, cook garlic in hot oil about 10 seconds. Add tofu and stir-fry 2 to 3 minutes, or until light golden.
4. Remove tofu to a plate.
5. Add broth, ginger, soy sauce and sweet potato to the wok and bring to a boil.
6. Cover, reduce heat to low, and simmer 10 minutes, or until potato is just tender.
7. Return broth to a boil.
8. Add green pepper and tofu and cook, stirring, 2 minutes or until tofu is just cooked through and sauce has thickened slightly.
9. Sprinkle with cilantro.