Tangy Stir-Fried Vegetables

Submitted by: Courtney (From Cooking Light)

This one has lots of great vegetables in it...it originally called for honey, but I left it out and it was fine!
 
1  cup cubed reduced-fat extra-firm tofu (about 4 ounces)
1/4  cup low-sodium soy sauce
1  teaspoon bottled ground fresh ginger (such as Spice World)
4  garlic cloves, sliced
3  serrano chiles, seeded and sliced
1  teaspoon dark sesame oil (optional)
1 1/2  cups vertically sliced yellow onion
1  cup (3 x 1/8-inch) julienne-cut red bell pepper
1  cup (3 x 1/8-inch) julienne-cut yellow bell pepper
1/3  cup (1/8-inch) diagonally cut carrot
6  cups sliced napa (Chinese) cabbage (about 1 small head)
2  cups broccoli florets
1/4  cup chopped green onions

Combine first 5 ingredients in a small bowl; marinate 20 minutes.  Heat oil in a large skillet over medium-high heat. Add onion, bell peppers, and carrot; sauté 5 minutes or until crisp-tender, stirring frequently. Add tofu mixture, cabbage, broccoli, and onions; cook for 5 minutes or until broccoli is crisp-tender, stirring occasionally.

back to fatfreevegan.com