You can substitute Chinese broccoli with broccolini or dark, leafy greens such as kale, turnip, or mustard greens. Before marinating the tofu, press it as described in step 1 to remove excess moisture.

　　

Ingredients

serves 4

　　

For the Tofu

16 ounces extra-firm tofu

　　1 teaspoon Dijon mustard

　　3 to 4 teaspoons toasted sesame seeds

　　1 teaspoon black sesame seeds (optional)

　　1 garlic clove, minced

　　3 tablespoons low-sodium tamari soy sauce

　　

For the Stir-Fried Vegetables

3 1/2 teaspoons canola oil

　　1 tablespoon freshly minced ginger

　　2 garlic cloves, minced

　　12 shiitake mushrooms (about 4 ounces), stems removed, quartered

　　1 red bell pepper, ribs and seeds removed, sliced into 1/4-inch strips

　　12 ounces Chinese broccoli (2 small bunches), cut crosswise into 2-inch pieces

　　4 scallions, sliced crosswise into 2-inch pieces

　　2 teaspoons low-sodium tamari soy sauce

　　1/2 teaspoon toasted sesame oil

　　Freshly ground black pepper

　　

Step 1

Press the tofu: Slice the tofu into 1-inch slabs, and place in a single layer on a baking sheet lined with cheesecloth or paper towels. Cover with another layer of cheesecloth or paper towels, and place another baking sheet or plate on top. Weight evenly with canned goods or other heavy items. Let stand about 30 minutes. Drain off the liquid, and pat the tofu dry with paper towels.

　　

Step 2

In a large shallow dish, combine the mustard, sesame seeds, garlic, and soy sauce. Place the tofu in the dish, and turn once to coat evenly with the marinade. Let marinate at least 20 minutes at room temperature while preparing the ingredients for the stir-fry.

　　

Step 3

Heat a 12-inch nonstick sauté pan or a wok over medium-high heat, and add 1 1/2 teaspoons canola oil to the pan, swirling to coat. Add the tofu; cook until lightly browned on each side, about 1 1/2 minutes per side. Transfer the tofu to a platter; cover loosely with aluminum foil to keep warm.

　　

Step 4

In the same pan or wok, heat the remaining 2 teaspoons canola oil. Add the ginger and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add the mushrooms, red pepper, Chinese broccoli, and scallions; cook, stirring constantly, until the vegetables are crisp-tender and bright, about 7 minutes. Add the soy sauce and sesame oil, and stir to combine. Season with pepper, and serve immediately, spooned over the tofu.

　　

FIT TO EAT RECIPE

Step 5

(Per serving)

　　

Step 6

Calories: 191

　　

Step 7

Fat: 10g

　　

Step 8

Cholesterol: 0mg

　　

Step 9

Carbohydrate: 13g

　　

Step 10

Sodium: 655mg

　　

Step 11

Protein: 14g

　　

Step 12

Fiber: 5g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.