Friday night I prepared this meal for me and my man before we went out to the movies- he didn't know he was eating tofu ;) He really liked it and so did I. Unfortunately, I didn't photograph this meal because, honestly, I was a little skeptical :)
2 tsp olive oil
12 oz firm tofu, drained & cut into cubes
1 minced garlic glove
1/2 c sliced onions
1 sliced red bell pepper
2 cups shredded chinese cabbage
1/4 c low sodium chicken broth
1 tbsp rice wine vinegar
3 tbsp low sodium soy sauce
1 tbsp honey
1/8 tsp red pepper flakes (I added a little more because I like it HOT)
2 cups cooked brown rice
in a small bow mix broth, vinegar, soy sauce, honey & pepper flakes.
Heat olive oil in a wok or large skillet. add tofu and cook 5 min. add garlic, onion, bell pepper & cabbage. cook until onions soften (approx. 7 min)
add broth mixture and simmer for 3 minutes.
Serve with brown rice
254 cal, 7g fat, 492mg sodium, 36g carb, 4g fiber, 8g sugar, 13g protein
