Recipe adapted from itdoesnttastelikechicken.com
(Yields 4 servings – 200 calories, 10g protein, 21g carbohydrate, 9g fat per serving)
- 1/4 cup low sodium soy sauce
- 3 tbsp sweet and sour sauce
- 1 tsp cornstarch
- 1 tbsp rice vinegar
- 3 tbsp sesame oil
- 1 yellow onion, sliced
- 5 cloves of garlic, minced
- 1 tbsp fresh ginger, minced
- 1 12 oz block extra-firm tofu
- 16 oz cabbage, finely shredded
- 3/4 cup shredded carrots
- 1/2 cup red bell pepper, thiny sliced
- 2 green onions, thinly sliced
- 1/3 cup roasted peanuts
- Brown rice for the base
- Press the tofu for 30 minutes to allow all the excess water to be squeezed out. Removing the excess water allows the more of the marinade to be soaked up, providing a more intense flavor.
- Whisk together the soy sauce, sweet and sour sauce, rice vinegar, and cornstarch in a bowl and set it aside.
- Place 1 1/2 tablespoons of sesame oil in a large skillet on medium-high heat. Add the onion, garlic, and ginger and saute for roughly 5 minutes until the onion is translucent.
- Crumble the tofu in the pan and reduce the heat to medium. Cook the mixture for another 5 minutes. Pour in half of the sauce you set aside and stir gently be cautious not to break up the tofu crumbles too much. Remove from the heat and set aside.
- In another skillet, put the remaining sesame oil in and heat the pan to medium-high heat. Saute the cabbage, bell pepper, and carrots for 5 minutes. You want the cabbage to be softened. Add in the remaining sauce and tofu mixture and heat until it is all warm.
- Serve over brown rice and top with green onions and roasted peanuts. Enjoy!