¼ cup reduced sodium soy sauce
2 tsp. sesame oil
1 tbsp. black bean garlic sauce
½ tsp. crushed red pepper
2 tbsp. sesame oil, divided
1 (1 lb.) pkg. organic firm style tofu, drained, rinsed, cut into 1/2" cubes
2 cloves garlic, minced
1 red pepper, cut into julienne strips
1 cup sweet petites baby carrots
1 cup pea pods, ends trimmed, cut in half on the diagonal
1 cup broccoli florets
4 green onions, sliced, including some green tops
¼ cup dry roasted peanuts
-brown rice

In small bowl, combine first 4 ingredients; set aside. In wok or large skillet, heat 1 tbsp. sesame oil over medium high heat; stir fry tofu in hot oil until lightly browned on all sides (about 15 min.). Remove tofu from pan; keep warm. Heat 1 tbsp. sesame oil in wok; add peppers, carrots, pea pods, broccoli and onions, stir frying until crisp-tender (about 5 min.). Return tofu to wok; stir in sauce, tossing to coat. Continue stir frying until sauce is warm; top with peanuts. Serve with brown rice. Serves 4.

Nutrition Information per Serving (not including brown rice):
Total Calories 270
Total Fat 19 g
Saturated Fat 3 g
Sodium 690 mg

Each serving also is a good source of these brain nutrients: beta-carotene, vitamins B6, C and E, folate, iron, magnesium, zinc, potassium, calcium and selenium