Ginger Garlic Polenta Toss
From jo_jo_ba 15 years agoIngredients
- 5 (dry-pack) sun-dried tomatoes shopping list
- 12 ounces (350g) low-fat extra firm tofu (President's Choice is what I use) shopping list
- 2 tbsp "lite" soy sauce shopping list
- 1 tbsp water shopping list
- 2 tbsp minced garlic shopping list
- 1 tsp fresh-grated ginger shopping list
- 1 tbsp seasoned rice wine vinegar shopping list
- 16 oz pre-prepared polenta shopping list
- 20 oz savoy cabbage, shredded shopping list
- 1/4 cup vegetable broth shopping list
- freshly ground black pepper, to taste shopping list
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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