INGREDIENTS

INSTRUCTIONS

Makes 2 to 3 servings. Prep: under 10 minutes (assuming prepared
stir-fry sauce). Cooking: about 6 minutes.  This recipe calls for baked
seasoned tofu, a flavorful firm tofu that  is available in the
refrigerator section of health food stores and  Asian markets-or you
can use the "homemade" seasoned tofu made from  the recipe for "Baby
Corn with Seasoned Tofu and Straw Mushrooms." If  those alternatives
aren't convenient, you can substitute plain  extra-firm tofu and add a
few extra tablespoons of stir-fry sauce.  (The tofu won't have as much
flavor, but its soothing blandness can  actually be a nice contrast.)
The combination of cabbage and tofu makes a filling stir-fry that can
stand on its own. For textural contrast and a more substantial meal,
serve it over rice.  In a wok or large skillet, mix 3 tablespoons
stir-fry sauce with the  water and bring to a boil over high heat. Add
the cabbage and red  pepper and stir to coat with the sauce. Toss in
the tofu, cover, and  continue to cook over high heat, stirring every
minute or so, until  the cabbage wilts but is still crunchy, 3 to 4
minutes (for Napa) or  4 to 6 minutes (for green). Stir in tamari to
taste and add an  additional tablespoon stir-fry sauce if desired.
Recipe by: Lorna Sass' Short-Cut Vegetarian, page 99  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 11
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.9mg
Potassium: 78.2mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: 1.6g
Protein: <1g