Tofu veggie noodle bowl

SERVES: 3
INGREDIENTS
  • 12 ounces extra firm tofu, pressed and drained
  • ½ cup vegetable stock
  • 1 Tablespoon low sodium tamari
  • ½ teaspoon maple syrup
  • 1 Tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 ½ Tablespoons coconut oil
  • 1 Tablespoon minced ginger
  • 1 Tablespoons minced garlic (2-3 large cloves)
  • 1-2 cups fresh broccoli, chopped into bite-size florets
  • 1 medium cabbage, thinly sliced (about ½ pound, 5 cups chopped)
  • 1 green pepper, cut into thin strips
  • 2 carrots, peeled and cut into thin strips
  • ¼ cup roughly chopped walnuts
  • sea salt, to taste
  • fresh ground pepper, to taste
INSTRUCTIONS
  1. Cut the tofu into small cubes.
  2. In a small bowl combine the vegetable stock, tamari, maple syrup, rice wine vinegar and sesame oil. Set aside.
  3. Heat a large wok or skillet over high heat. Add in 1 tablespoon of coconut oil. Once melted, add the tofu and stir-fry until golden, about 3 minutes. Transfer to a plate.
  4. Add the remaining coconut oil into the same skillet. Add the garlic and ginger and stir-fry for about 30 seconds, until fragrant. Add the bell pepper, carrot and broccoli and stir-fry for 1 minute, 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, stir in the walnuts and the stock/soy sauce mixture and stir-fry for another minute, until it has just about evaporated. It’s okay if there’s still a little liquid in the pan. Remove from the heat and serve.
NUTRITION INFORMATION
SERVING SIZE: ⅓ OF RECIPES CALORIES: 344 FAT: 21G CARBOHYDRATES: 26G SUGAR: 12GFIBER: 9G PROTEIN: 17G