Enjoy the delectable egg roll flavor in this quick, healthy, satisfying bowl. Serve with extra condiments, like Sriracha or kimchi for some pan-Asian street food flavor. Or mix it up by serving the sautéed tofu and vegetables over of hot soba or udon noodles. Servings 5. Total time 25 minutes.
1/2 block extra-firm tofu, drained and patted dry
1 teaspoon vegetable oil
2 cups shredded cabbage
1 large carrot, halved and thinly sliced
4 ounces button mushrooms, sliced
1 large yellow onion, slivered
1-inch piece fresh ginger, minced
2 cloves garlic, chopped
1 tablespoon tamari soy sauce
2 teaspoons toasted sesame oil
3 cups cooked medium-grain brown rice
2 large scallions, diagonally sliced
- Slice the drained tofu into cubes. In a large sauté pan, over medium-high heat, drizzle the vegetable oil. Add the tofu and stir, and then add the cabbage, carrots, mushrooms, and onions.
- Stir frequently, scraping the pan to keep the vegetables from sticking, for about 4 minutes, until the cabbage is browning and the vegetables are crisp tender.
- Add the ginger, garlic, tamari and sesame oil and stir for a minute, until the pan is nearly dry.
- Serve over brown rice, topped with scallions.
250 calories, 7 g. fat, 0 mg. cholesterol, 180 mg. sodium, 37 g. carbohydrate, 5 g. fiber, 11 g. protein
Reprinted by permission from welcometothetable.coop. Find more recipes and information about your food and where it comes from at www.welcometothetable.coop