INGREDIENTS

INSTRUCTIONS

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.  Prepare
the cabbage. Remove tough outer leaves; quarter. Trim: remove  tough
white stem/parts. Slice crosswise into very thin strips. 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.
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.
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
<kitpath@earthlink.net> on Apr  27, 1999, converted by MM_Buster v2.0l.

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