1 lb. Extra Firm reduced fat water packed Tofu, drained and cut into 1/2″ cubes
1 1/2 tsp. Vegetable Oil
1 tsp. Sesame Oil
2 T. low sodium Soy Sauce
1 T. Rice Vinegar

Place tofu on several layers of paper towels. Cover with additional paper towels, and place a heavy weight on the tofu to help with draining (try a jelly roll pan with a couple large cans of tomatoes or packed pumpkin on top). Allow to stand at least 10 minutes, pressing occasionally. Heat oils in large nonstick pan over medium high heat. Add tofu, sauté 7 minutes, or until browned. Place in a bowl. Drizzle with soy sauce and vinegar, toss gently to coat. Cover and chill at least 1 hour, stirring occasionally.

Yield: 6 servings
Serving Size: 1/3 C.

Calories: 51
Fat: 2.8g
Fiber: 0g