Spicy Tofu With Red Pepper And Pea Pods

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 medium onion, quartered, separated into pieces
• 2 garlic cloves, minced
• 1 teaspoon minced gingerroot
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon sugar
• 1/8 teaspoon ground red pepper
• 1 sweet red pepper, thin sliced
• 3/4 cup green pea pods, stems trimmed
• 1/4 head cabbage, chopped (8oz)
• 1 1/2 cups mushrooms, quartered
• 1 teaspoon cornstarch
• 1/2 cup fat free chicken broth
• 2 tablespoons vegetable oil
• 8 ounces firm tofu, drained and cut into 1/2-inch cubes
• 1 tablespoon vinegar
• 3 cups hot cooked brown rice

Recipe

• 1 in a large bowl, add onion, coriander, garlic, ginger, cumin, sugar and ground red pepper.
• 2 in another bowl, add sweet red pepper and pea pods.
• 3 set aside.
• 4 in a 3rd bowl, add cabbage and mushrooms.
• 5 set aside.
• 6 in a small bowl, sprinkle cornstarch over the chicken broth.
• 7 set aside.
• 8 in a wok or large skillet, heat the oil over high heat.
• 9 add tofu and stir fry till light brown.
• 10 remove with a slotted spoon and set aside.
• 11 add the onion mixture, stir constantly for 30 seconds.
• 12 add sweet red pepper and pea pods, stir for 2 minutes.
• 13 add cabbage-mushroom mixture, stir 2 minutes till thickened.
• 14 stir tofu back in, add vinegar, toss and heat through.
• 15 serve over rice.