Cabbage, Tofu, and Squash Stir-Fry

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* Exported from MasterCook *

 

Cabbage, Tofu, and Squash Stir-Fry

 

Recipe By :Giant Book of TOFU Cooking - K. Lee Evans & Chris Rankin

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 ounces firm tofu -- pressed and diced

2 tablespoons miso

1/4 cup water

2 teaspoons ginger root -- minced

1 teaspoon sesame oil

2 tablespoons safflower oil

2 medium onions -- sliced

1 tablespoon sesame seeds

2 cups butternut squash -- peeled and finely diced

4 cups purple cabbage -- shredded

brown rice -- cooked to serve 4

 

In a small bowl, combine the miso, water, 1 teaspoon of the ginger, and the

sesame oil. Set aside.

 

In a wok or large frying pan, stir-fry the onion in 1 tablespoon of the

safflower oil until the onion slices begin to brown.

 

Add the remaining teaspoon of ginger and the tofu, and stir-fry for 3 minutes.

 

Add the sesame seeds, squash, and the remaining safflower oil, and stir-fry for

10 minutes, or until the squash is tender. Add a little water if the squash

begins to stick.

 

Add the cabbage and more water, if necessary, and cook, stirring, for 3 minutes.

 

Stir the miso mixture, and mix it into the vegetables. Cook for 10 minutes,

stirring, and serve it over the cooked rice.

 

Description:

" Stir frying the cabbage and squash releases their natural sweetness,

creating a satisfying contrast with the fresh ginger. "

 

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Per Serving (excluding unknown items): 219 Calories; 14g Fat (52.0% calories

from fat); 10g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

325mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0