Sweet & Spicy Tofu with Vegetables

By Lauren_Jorgensen

Nutrients per serving:
Calories: 254, Total Fats: 7g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 492mg, Total Carbohydrates: 36g, Dietary Fiber: 4g, Sugars: 8g, Protein: 13g, Iron: 2mg

Ingredients

• 2 Tsp Olive Oil
• 12 Oz Firm Tofu, drained & cut into bite-size cubes
• 1 Garlic Clove, minced
• 1/2 Cup Onion, sliced
• 1 Red Bell Pepper, cubed
• 2 Cups Chinese Cabbage, shredded
• 1/4 Cup Low Sodium Chicken Broth
• 2 Tbsp Rice Wine Vinegar
• 3 Tbsp Low Sodium Soy Sauce
• 1 Tbsp Honey
• 2 Tsp Arrowroot Flour
• 1/8 Tbsp Red Pepper Flakes, or to taste
• 2 Cups Brown Rice, cooked

Details

Servings 4

Preparation

Step 1

1. Heat oil in large saute pan over medium-high heat; add tofu and cook for 5 minutes. Add garlic, onion, bell pepper, cabbage and mushrooms; continue cooking for 7 minutes, or until onion softens.

2. Meanwhile, in a small bowl, whisk together broth, vinegar, soy sauce, honey, arrowroot flour and red pepper flakes.

3. Add sauce to vegetables and tofu and simmer for 3 to 4 minutes, until sauce thickens slightly. Serve with cooked rice.