How to make it

  • Cut the tomatoes into small pieces with a pair of kitchen scissors.
  • Place in a bowl, and pour boiling water over them to cover. Set aside 20 minutes and drain.
  • Mix soy sauce, water, garlic, ginger and vinegar together.
  • Cut the tofu into 24 equal pieces.
  • Put the tofu into a plastic, resealable bag with the soy sauce mixture and tomatoes, turning gently to coat.
  • Let sit 1 hour.
  • Cut the polenta into 1/2-inch slices and quarter each slice.
  • Heat a non-stick skillet over medium-high.
  • Add the polenta in a single layer.
  • Cook on one side for 3-4 minutes, and then turn over and cook the other side 3-4 minutes longer. Remove from the pan and set aside.
  • Drain tofu and tomatoes, reserving marinade, and place in the pan.
  • Cook without stirring until it's just beginning to brown, then turn.
  • Put the shredded cabbage on top of the tofu, then pour the vegetable broth and reserved marinade over the greens.
  • Cover tightly and steam 5 minutes.
  • Stir in the reserved polenta and cook 1-2 minutes, to heat through.
  • Add freshly ground black pepper to taste, and serve.

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  • jo_jo_ba 13 years ago
    Amount Per Serving
    Calories: 240.0
    Total Fat: 3.2 g
    Cholesterol: 0.0 mg
    Sodium: 1,005.6 mg
    Total Carbs: 31.6 g
    Dietary Fiber: 6.0 g
    Protein: 22.3 g
    WW Points: 4
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