Name: Seared ginger tofu and cabbage
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 8 oz extra firm tofu, patted dry and sliced into 1/2-inch slabs; 1 1/2 tbsp fresh ginger, minced; 2 3/4 tsp low sodium soy sauce; 7 oz napa cabbage, shredded; 2 cloves garlic, minced; 1/2 tsp canola oil; 1/4 tsp salt; 1 tbsp water

Nutrition

Per serving

264 calories

Protein: 27g; 37% of calories
Carbs: 14g; 19% of calories
Fat: 14g; 44% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 0 min

Heat the canola oil in a 12-inch nonstick skillet over medium-high heat. Add the tofu slabs in a single layer and cook for 5 minutes, flip, and cook for 4 minutes more until golden and firm. Done when golden and firm.
Add the ginger and soy sauce to the skillet. Toss the tofu to coat and cook for 1 minute until the liquid has evaporated and the tofu is glazed. Move the tofu to a plate and keep warm.
Wipe out the skillet and return to medium heat. Add the cabbage and garlic. Sauté for 2 minutes, then add the water and salt. Cover and steam for 3 minutes until the cabbage is tender. Done when tender and wilted.

Nutrition

Ingredients

Instructions

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