Spicy Tofu With Red Pepper and Pea Pods |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Tofu is a good source of vegetable protein and is low in fat. Ingredients:
1 medium onion, quartered, separated into pieces |
2 garlic cloves, minced |
1 teaspoon minced gingerroot |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/4 teaspoon sugar |
1/8 teaspoon ground red pepper |
1 sweet red pepper, thin sliced |
3/4 cup green pea pods, stems trimmed |
1/4 head cabbage, chopped (8oz) |
1 1/2 cups mushrooms, quartered |
1 teaspoon cornstarch |
1/2 cup fat free chicken broth |
2 tablespoons vegetable oil |
8 ounces firm tofu, drained and cut into 1/2-inch cubes |
1 tablespoon white vinegar |
3 cups hot cooked brown rice |
Directions:
1. In a large bowl, add onion, coriander, garlic, ginger, cumin, sugar and ground red pepper.
2. In another bowl, add sweet red pepper and pea pods.
3. Set aside.
4. In a 3rd bowl, add cabbage and mushrooms.
5. Set aside.
6. In a small bowl, sprinkle cornstarch over the chicken broth.
7. Set aside.
8. In a wok or large skillet, heat the oil over high heat.
9. Add tofu and stir fry till light brown.
10. Remove with a slotted spoon and set aside.
11. Add the onion mixture, stir constantly for 30 seconds.
12. Add sweet red pepper and pea pods, stir for 2 minutes.
13. Add cabbage-mushroom mixture, stir 2 minutes till thickened.
14. Stir tofu back in, add vinegar, toss and heat through.
15. Serve over rice.
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