Rainbow Stir-Fry
Red cabbage and carrots give this easy tofu stir-fry its vibrant color. It's as beautiful as it is good for you!
Servings: 4
Calories: 151kcal
Ingredients
- 1 tablespoon soy sauce*
- 1 tablespoon water
- 1/2 teaspoon sesame oil optional but adds a lot of flavor
- 8 ounces extra-firm tofu drained and cut into cubes (about 8 ounces)
- 1 large onion sliced
- 1 large green pepper thinly sliced
- 3 carrots peeled and sliced
- 1/2 head purple cabbage thinly sliced
- 1 cup celery thinly sliced
- 2 tablespoons minced ginger root
- 1/4 cup soy sauce or to taste*
Instructions
- Mix the 1 tablespoon soy sauce, water, and sesame oil in a large bowl. Add the tofu and marinate for about 15 minutes.
- Heat a non-stick skillet and sauté the tofu until brown on all sides. Remove from pan and set aside.
- Put the onion and green pepper into the pan and stir-fry for three minutes. Add the carrots and cabbage and cook until cabbage begins to wilt, about 7 minutes. Add the remaining ingredients and the tofu, stir well, and cook 3 more minutes. Turn off the heat and serve over rice. Serves 4.
Notes
*Make this gluten-free by using certified gluten-free tamari instead of soy sauce. Reduce the sodium by using less soy sauce or reduced-sodium soy sauce.
