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Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8small napa or Savoy cabbage leaves or 4 large, cut in half crosswise1tablespooncanola oil1 14- to 16-ounce package extra-firm tofu, patted dry and crumbled¼teaspoonsalt5tablespoonsprepared peanut sauce1tablespoonrice vinegar1 ½teaspoonslime zest1cupjulienned Asian pear1cupjulienned English cucumber¼cupfinely chopped cilantro
Cook Mode(Keep screen awake)
Ingredients
8small napa or Savoy cabbage leaves or 4 large, cut in half crosswise
1tablespooncanola oil
1 14- to 16-ounce package extra-firm tofu, patted dry and crumbled
¼teaspoonsalt
5tablespoonsprepared peanut sauce
1tablespoonrice vinegar
1 ½teaspoonslime zest
1cupjulienned Asian pear
1cupjulienned English cucumber
¼cupfinely chopped cilantro
DirectionsWash and dry cabbage leaves well and cut out any tough ribs or stems.Heat oil in a large nonstick skillet over medium-high heat. Add tofu, season with salt and cook, stirring often, until just golden brown, 4 to 6 minutes.Meanwhile, whisk peanut sauce, vinegar and lime zest in a small bowl.Remove the pan from the heat, add the sauce mixture and stir to combine. Serve the tofu in the cabbage leaves, topped with pear, cucumber and cilantro.Originally appeared: EatingWell Magazine, March/April 2016
Directions
Wash and dry cabbage leaves well and cut out any tough ribs or stems.Heat oil in a large nonstick skillet over medium-high heat. Add tofu, season with salt and cook, stirring often, until just golden brown, 4 to 6 minutes.Meanwhile, whisk peanut sauce, vinegar and lime zest in a small bowl.Remove the pan from the heat, add the sauce mixture and stir to combine. Serve the tofu in the cabbage leaves, topped with pear, cucumber and cilantro.
Wash and dry cabbage leaves well and cut out any tough ribs or stems.
Heat oil in a large nonstick skillet over medium-high heat. Add tofu, season with salt and cook, stirring often, until just golden brown, 4 to 6 minutes.
Meanwhile, whisk peanut sauce, vinegar and lime zest in a small bowl.
Remove the pan from the heat, add the sauce mixture and stir to combine. Serve the tofu in the cabbage leaves, topped with pear, cucumber and cilantro.
Originally appeared: EatingWell Magazine, March/April 2016
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Nutrition Facts(per serving)186Calories12gFat8gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
