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INTRO: Golden brown pieces of sauteed tofu are a good foil for a cabbage slaw with Asian seasonings. Serve any extra slaw on the side. For less heat, remove the seeds from the Chile before mincing. 1. Prepare the cabbage. Remove tough outer leaves; quarter. Trim: remove tough white stem/parts. Slice crosswise into very thin strips. 2. Heat 1 tablespoon oil until almost smoking in large nonstick skillet set over medium-high heat. Add tofu and cook, turning pieces every minute or so, until golden brown, about 5 minutes. Transfer tofu to medium bowl. 3. Add garlic and jalapeno to empty skillet and stir-fry over high heat until fragrant, about 20 seconds. Add cabbage and stir-fry until slightly wilted, about 2 minutes. Add vinegar and soy sauce, cover, and cook until cabbage is crisp-tender, about 5 minutes. Stir in cilantro and remove pan from heat. Allow slaw to cool slightly. 4. Meanwhile, heat each tortilla until warm in clean skillet set over medium heat. Lay tortillas flat on work surface. Spread about 3/4 cup slaw down center of each and top with several pieces of tofu. Roll up, tucking sides toward center to form bundle. Slice each roll in half and serve immediately. PER SERVING: 200 calories, 25 percent from fat. 14g protein, 6g fat, 32g carbs, 6g fiber, 672 mg sodium. Good source vitamin C. mc by kitpath 4/27/99 Recipe by: Jack Bishop, Natural Health Mag, May 1999 Posted to EAT-LF Digest by PatHanneman
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