Sauteed Tofu Cabbage and Red Pepper Salad

Prep Time: 60 minutes

Cooking Time: 15 minutes

Ingredients

  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon sweet chili sauce
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, peeled, minced
  • 1 teaspoon grated fresh gingerroot
  • 1 teaspoon sugar
  • 8 ounces extra firm tofu, drained and diced1 1/2 tablespoons canola oil, divided
  • 4 cups shredded Napa cabbage
  • 1 cup diced red bell pepper
  • 1 cup shredded carrot
  • 1/2 cup sliced green onions, white and green tops
  • 1 tablespoon chopped peanuts

Instructions

In a small bowl combine the soy sauce, chili sauce, vinegar, garlic, gingerroot and sugar; mix well. Drizzle 1 tablespoon of the soy sauce dressing over the tofu and toss to coat. Marinate tofu in the refrigerator for at least one hour. Add 1 tablespoon of oil to the remaining dressing and refrigerate. Heat remaining 1/2 tablespoon of oil in a large nonstick skillet. Add the tofu and sauté until all sides are golden brown; about 8 to 10 minutes. Remove from heat. In a large bowl combine the cabbage, red pepper, carrot, green onions, and tofu. Drizzle with the remaining dressing and gently toss to coat. Top with chopped peanuts and serve.


Nutritional Info

  • Calories = 101
  • Fat = 5 gm
  • Saturated fat = 1 gm
  • Trans fat = 0 gm
  • Cholesterol = 0 mg
  • Protein = 5 gm
  • Sodium = 188 mg
  • Carbohydrate = 8 gm
  • Fiber = 2 gm
  • Calcium = 62 mg
  • Calories from fat = 45%

Food exchanges: 2 vegetable, 1 fat