Instructions: 1. Cut the tofu into 4 thick slices. Place slices in a pot containing 3 cups cold water and the salt. Soak for 30 minutes, then slowly bring it almost to a boil, and cook without boiling for 5 minutes.

2. While tofu is heating, prepare the sauce. Heat the canola oil in a skillet and add the ginger. Stir-fry for 1 minute, then add the cilantro, soy sauce, and sugar. Cook for 1 minutes over high heat.

3. Remove tofu from heat, drain, carefully transfer to a warm serving dish, and spoon sauce over it.

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There are several things Id do.

First, lets assume this serves 4 (4 oz tofu per person). Serve the tofu with 1/2 cup cooked rice per person, and the %CFF plummet to only 21% form 55%.

But the tofu that MC knows is high in fat - 39 grams per pound. If you use a lower fat tofu, the amount of fat in the recipe can change dramatically. If you use the MC entry of "1% tofu", which is 5 grams fat per pound of tofu, the amount of fat per serving drops to 5 gms. However, because it is a low-calorie dish (only 85 cal per serving with the lowfat tofu), the %CFF is still high (48%). Thats primarily due to the tbsp of canola oil.

To reduce it further, use nonfat broth or wine as the base for the sauce, and not the oil. Or use only a portion of the oil and make up the difference with another liquid.

Personally, Id probably use 1 tsp oil, lowfat tofu, some nonfat broth or dry sherry, and serve it with rice. This results in a dish with a total of 13%CFF.

Thanks for the recipe, it looks good! I especially like the idea of slow boiling the tofu.

NOTES : "Serve this to anyone still unsure about tofu. Theyll be pleasantly surprised by this dish, and you will absolutely delight the bean curd fanatics in your life. Enjoy!"

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