Food Network Magazine - (11)November 2019

LOW-

CALORIE

DINNER

weeknight

wellness

LOW-

CALORIE

DINNER

SPICY TOFU AND GREEN BEAN STIR-FRY

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1 cup jasmine rice

1 14- to 16-ounce block extra-firm tofu, drained

1 pound trimmed green beans

2 tablespoons Sriracha,

plus more for serving

4 teaspoons soy sauce

2 teaspoons sugar

2 teaspoons fish sauce

3 tablespoons vegetable oil

1 small red onion, sliced

2 cloves garlic, finely chopped

½ cup torn fresh basil, plus small leaves for topping

¼ cup salted roasted peanuts, roughly chopped

1. Cook the rice as the label directs. Set aside and keep warm.


2. Meanwhile, cut the tofu into 24 pieces and gently press

between paper towels to remove the excess liquid; set aside

5 minutes to drain. Put the green beans in a large microwave-safe

bowl with 1 tablespoon water. Cover and microwave until bright

green and crisp-tender, about 5 minutes. Let cool slightly, then

drain. Combine the Sriracha, soy sauce, sugar, fish sauce and

1 tablespoon water in a small bowl; stir to combine.

3. Heat 1 tablespoon vegetable oil in a large nonstick skillet over

medium-high heat. Add the tofu in a single layer and cook, turning

occasionally, until browned and slightly crisp, 8 to 10 minutes.

Remove to a plate. Heat the remaining 2 tablespoons vegetable oil

in the skillet over high heat. Add the red onion and cook, stirring,

until tender, 2 to 3 minutes. Add the green beans and cook,

stirring once or twice, until lightly charred, 3 to 5 minutes.

Stir in the garlic and cook until softened, about 30 seconds.

Return the tofu to the skillet along with the Sriracha mixture

and cook, stirring, until well coated, about 30 more seconds.

Remove from the heat and stir in the torn basil.

4. Divide the rice among plates and top with the stir-fry. Top

with the peanuts, a few small basil leaves and more Sriracha.

Per serving: Calories 470; Fat 20 g (Saturated 2 g); Cholesterol 0 mg;

Sodium 675 mg; Carbohydrate 54 g; Fiber 6 g; Sugars 9 g; Protein 19 g

To make

this dinner

fully vegetarian,

replace the

fish sauce with

1 teaspoon

soy sauce.

STEAK WITH RED PEPPER SALSA

AND ROASTED CAULIFLOWER

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1 head cauliflower (about 2½ pounds)

5 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1¼ pounds flank steak

½ teaspoon paprika

¼ teaspoon granulated garlic

1 small stalk celery

1 tablespoon red wine vinegar

Heaping ½ cup roasted red pepper strips

¼ cup pitted manzanilla olives

½ cup fresh parsley

1. Place a rimmed baking sheet in the oven and preheat to 450 ̊.

Cut the cauliflower in half through the core, place cut-side down

and slice through the stem into long, ¾-inch-thick florets. Gently

toss the cauliflower and any leaves with 2 tablespoons olive oil in

a large bowl; season with salt and pepper. Spread out on the hot

baking sheet and roast until browned and tender, about 30 minutes.

2. Meanwhile, evenly pound the flank steak with the textured side

of a meat mallet until ½ inch thick. Halve the steak crosswise and

lengthwise; rub with salt and pepper, the paprika and granulated

garlic. Let sit at room temperature 10 minutes.

3. Thinly slice the celery and toss with the vinegar in a medium

bowl; let sit 5 minutes. Chop the roasted red peppers, olives and

parsley and add to the celery along with 2 tablespoons olive oil,

2 pinches of salt and a few grinds of pepper; toss.

4. Heat the remaining 1 tablespoon olive oil in a large nonstick

skillet over medium-high heat. Add the steak and cook until

browned, 3 to 4 minutes per side for medium rare. Transfer the

steak to a cutting board and let rest 5 minutes, then slice against

the grain.

5. Divide the steak and cauliflower among plates. Spoon the

red pepper salsa on top.

Per serving: Calories 450; Fat 27 g (Saturated 7 g); Cholesterol 86 mg;

Sodium 790 mg; Carbohydrate 17 g; Fiber 7 g; Sugars 5 g; Protein 34 g

88 FOOD NETWORK MAGAZINE ●NOVEMBER 2019