Recipe

Ginger Garlic Polenta Toss Recipe

	Jo_jo_ba / All my dishes 1 year, 4 months ago Adapted from Fatfree Vegan's recipe for an herb and garlic version, this variant uses shredded Savoy cabbage, freshly grated ginger and garlic with low-fat, extra firm tofu and pre-prepared polenta for an Asian twist. Prep:85m Cook:15m Servings:4	Jo_jo_ba
	soy sour sweet tangy garlicky gingery corny veggie crunchy crispy caramelly brown cabbagey tomatoey sweet spicy peppery stirfry saute fatfree vegan vegetarian protein fibre healthy easy

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Ingredients

5 (dry-pack) sun-dried tomatoes

12 ounces (350g) low-fat extra firm tofu (President's Choice is what I use)

2 tbsp "lite" soy sauce

1 tbsp water

2 tbsp minced garlic

1 tsp fresh-grated ginger

1 tbsp seasoned rice wine vinegar

16 oz pre-prepared polenta

20 oz Savoy cabbage, shredded

1/4 cup vegetable broth

freshly ground black pepper, to taste

Directions

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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Comments

jo_jo_ba 1 year, 4 months ago said:
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