This week, Nutrition Consultant, Registered Dietitian and Certified Athletic Trainer, Dana White shows Tina Redwine some tasty and nutritious summer treats. 

1 package (14 oz) extra firm tofu
1 tbsp cornstarch
2 tbsp canola oil
1/2 tsp kosher salt

Drain and cube tofu, place in a bowl line with paper towels and drain for at least 10 minutes or place in the fridge to drain for up to 12 hours.
Remove paper towel and sprinkle with cornstarch, toss to coat. Heat oil in a nonstick skillet, add tofu cubes and cook, turning frequently until browned and crispy on all sides, about 15 to 20 minutes total. Season with salt and serve.

Calories: 150; Total Fat: 12 grams; Saturated Fat: 0 grams; Total Carbohydrate: 4 grams?Sugars: 0 grams; Protein: 10 grams; Sodium: 250 milligrams; Cholesterol:  0 milligrams; Fiber: 0.5 gram

Dana Angelo White,
MS, RD, ATC

Nutrition Consultant,
Registered Dietitian &
Certified Athletic Trainer