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Ingredientes
- 1 Tbsp. peanut oil
- 1 lb low-fat extra-hard tofu Or possibly hard liquid removed and cut into 1-inch cubes blotted dry
- 2 med garlic cloves chopped
- 1 sm jalapeno Or possibly other fresh chile stemmed seeded if you like chopped
- 1 1/2 lb red cabbage shredded as directed
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. soy sauce
- 2 Tbsp. chopped fresh cilantro leaves
- 4 lrg whole-wheat tortillas (12-inch)
Direcciones
- INTRO: Golden pcs 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 Tbsp. oil till almost smoking in large nonstick skillet set over medium-high heat. Add in tofu and cook, turning pcs every minute or possibly so, till golden, about 5 min. Transfer tofu to medium bowl.
- 3. Add in garlic and jalapeno to empty skillet and stir-fry over high heat till fragrant, about 20 seconds. Add in cabbage and stir-fry till slightly wilted, about 2 min. Add in vinegar and soy sauce, cover, and cook till cabbage is crisp-tender, about 5 min. Stir in cilantro and remove pan from heat. Allow slaw to cold slightly.
- 4. Meanwhile, heat each tortilla till hot in clean skillet set over medium heat. Lay tortillas flat on work surface. Spread about 3/4 c. slaw down center of each and top with several pcs of tofu. Roll up, tucking sides toward center to create bundle. Slice each roll in half and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 73 | |
| Calories from Fat 31 | 42% |
| Total Fat 3.54g | 4% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 476mg | 20% |
| Potassium 269mg | 8% |
| Total Carbs 9.21g | 2% |
| Dietary Fiber 3.6g | 12% |
| Sugars 4.65g | 3% |
| Protein 2.38g | 4% |
