Tofu Cabbage Noodle Bowl

Ingredients

Sauce

• ¼ vegetable broth
• ¼ cup + 1 Tablespoon low sodium tamari
• 1 Tablespoon hoisin sauce
• 1 Tablespoons minced garlic, 2-3 large cloves
• ½ Tablespoon minced ginger
• 1 teaspoon maple syrup
• 1 Tablespoon rice wine vinegar
• 1 teaspoon sesame oil

Bowl

• 16 ounces extra firm tofu, drained and pressed
• 2 Tablespoons olive oil, divided
• 2 cups fresh broccoli, chopped into bite-size florets
• 1 red, orange or yellow bell pepper, cut into thin strips
• 1 cup shredded carrots
• 1 medium cabbage, thinly sliced (about 1/2 pound, 5 cups chopped)
• sea salt, to taste
• fresh ground pepper, to taste
• Sambal or sriracha, optional

Instructions 

1. In a small bowl combine the vegetable broth, tamari, hoisin sauce, garlic, ginger, maple syrup, rice wine vinegar and sesame oil. Set aside.
2. Cut the tofu into small cubes, about ¼-inch.
3. Heat 1 Tablespoon oil in a large wok or skillet over medium high heat. Once hot, add the tofu and stir-fry until golden on all sides, about 5-7 minutes. Season with salt and pepper, toss again and transfer to a plate.
4. Add the remaining olive oil into the same skillet. Add the broccoli, bell pepper and carrots for 2-3 minutes, or until they begin to soften. Then add the cabbage. Stir-fry for 1 minute, add salt and pepper to taste, and stir-fry for another 1-2 minutes.
5. Return the tofu to the skillet. Add the sauce and stir-fry for another minute. It’s okay if there’s still a little liquid in the pan. Remove from the heat and serve.

Nutrition

Serving: 1/3 of recipe Calories: 344kcal Carbohydrates: 26g Protein: 17g Fat: 21g Fiber: 9g Sugar: 12g