Ingredients

• ½ C. chicken broth, fat-free, low sodium
• ¼ C. apple cider vinegar or rice wine vinegar
• ¼ C. soy sauce, reduced-sodium
• 2 T. apple juice, concentrate
• 1 T. cornstarch
• 1 pkg. 14 oz extra-firm tofu, with calcium, drained
• 2 T. canola oil
• 1 large red bell pepper, thinly sliced
• 1 C. Chinese cabbage or red cabbage, shredded
• ¼ # green beans, quartered
• 2 cloves garlic, minced
• 1 small jalapeno pepper, minced
• 1 C. baby corn or frozen corn, finsed under hot water
• 1 C. frozen whole soybeans, shelled & rinsed under hot water

Method

In a small bowl, combine broth, soy sauce, apple juice concentrate, & cornstarch. Mix well and set aside.

Pat tofu dry with a paper towel, cut into 1 inch chunks.

Spray a large skillet with cooking spray.
Add 1 T. of the oil and heat over high.
When the oil shimmers, add the tofu and brown, 3-4 minutes on one side, turn and brown on the other side, 3-4 minutes. Transfer to a plate.

Reduce heat to medium and add the remaining 1 T. oil.
Add the red pepper, cabbage and green beans, stirring 4-5 minutes until the vegetables begin to soften but are still crisp
.
Add the garlic, ginger, and jalapeno and cook and additional minute.

Add the corn and soybeans, cook 2-3 minutes.

Reduce the heat to low & add the broth mixture, stirring until it thickens.
Turn off the heat, return the tofu to the skillet, stir gently to coat with sauce.

Notes

Nutrition per serving:
Calories-336
Fat-17g
Saturated fat-1g
Carbohydrate-27g
Fiber-6g
Sodium-669mg
Protein-22g

Categories

Vegetarian

Keywords

Main Dish, Oriental