- Ruth Fish, Clifton, N.J.
CRISPY-TOFU-AND-VEGETABLE STIR-FRY

1 cup basmati rice
3 tablespoons canola or peanut oil, divided
8 ounces firm tofu, cut into ¹/2-inch cubes
4 scallions, trimmed and cut diagonally into 1-inch pieces
1 red bell pepper, julienne cut
2 carrots, peeled and sliced into ¹/4-inch disks
2 cloves garlic, minced
2 tablespoons peeled, minced ginger
2 cups shiitake mushrooms, halved
4 ounces snow peas, halved diagonally
¹/2 cup vegetable stock or water
2 heads baby bok choy, trimmed and leaves julienne cut (to make 2 cups)
2 cups shredded Chinese (Napa) cabbage
¹/2 teaspoon red-pepper flakes
2 teaspoons low-sodium soy sauce
4 tablespoons oyster sauce
¹/2 cup unsalted whole roasted cashews
In a medium-size saucepan, cook rice according to package directions. Meanwhile, put 1 tablespoon of the oil in a wok or large nonstick pan over medium-high heat. Add the tofu to the hot oil and cook, stirring frequently, about 3 minutes. Remove from pan and set aside on a paper-towel-lined plate. In the same wok or pan, heat 2 tablespoons oil. Add scallions and the next 6 ingredients (through peas) and cook, stirring constantly, about 5 minutes. Add stock, bok choy, cabbage and red-pepper flakes; stir until greens wilt slightly. Add soy sauce and oyster sauce, and stir until vegetables are well-coated. Stir in the tofu and cook until heated through. Spoon about ³/4 cup rice onto four dinner plates, and divide the tofu-vegetable mixture among them. Garnish with cashews. Makes 4 servings.

Dear Ruth: This is a great recipe, and lowering the fat was a simple matter of omitting the oil that is used for stir-frying and reducing the amount of cashews. REDUCED-FAT CRISPY-TOFU-AND-VEGETABLE STIR-FRY1 cup basmati or long-grain rice
4 scallions, trimmed and cut diagonally into 1-inch pieces
1 red bell pepper, julienne cut
2 carrots, peeled and sliced into ¹/4-inch disks
2 cloves garlic, pressed or minced
2 tablespoons peeled, very finely chopped ginger root
4 ounces (2 cups) shiitake mushrooms, sliced
4 ounces (1¹/2 cups) snow peas, halved diagonally
2 heads baby bok choy, trimmed and julienne cut (to make 2 cups)
2 cups Chinese (Napa) cabbage, shredded
1 teaspoon canola oil
8 ounces firm tofu, cut into ¹/2-inch cubes
2 tablespoons unsalted whole roasted cashews
¹/2 cup vegetable stock or water
¹/2 teaspoon red-pepper flakes

2 teaspoons low-sodium soy sauce
¹/4 cup oyster sauce
Place the rice and 2 cups of water in a medium-size saucepan. Cover the pan and bring to a boil. Once it boils, reduce heat to a simmer and cook for 20 minutes. Turn off the heat and leave the cover on the pan until the stir-fry is done.

Prepare all the vegetables as directed and place the scallions, red bell pepper, carrots, garlic, ginger, mushrooms and snow peas in a medium-size bowl. Place the bok choy and cabbage in another bowl.

Spray a large, nonstick skillet or wok with nonstick cooking spray. Add the teaspoon of oil to the pan and place over medium-high heat. Add the tofu to the hot oil and cook, stirring often, until lightly browned. Remove the tofu and place on paper-towel-lined plate.

Spray the same wok or pan with more nonstick cooking spray. Place the cashews in the heated pan and stir-fry for about 3 minutes. Remove and set aside.

Spray the pan again and add all the vegetables except the bok choy and the cabbage. Cook, stirring frequently, about 5 minutes. Add the stock, cabbage, bok choy and red-pepper flakes and stir until the greens wilt slightly. Add the soy sauce and oyster sauce, and stir until the vegetables are well-coated. Stir in the tofu and heat through.

Place about ³/4 cup rice onto each of four plates. Divide the tofu-vegetable mixture, placing ¹/4 of it on the top of rice. Garnish with cashews. Makes 4 servings.

Each serving contains approximately: Original Recipe: 543 calories; 23 gm fat; trace of cholesterol; 516 mg sodium;. 75 gm carbohydrates; 18 gm protein; 8 gm fiber. Revised Recipe: 393 calories; 8 gm fat; trace of cholesterol; 514 mg sodium; 71 gm carbohydrates; 16 gm protein; 8 gm fiber.