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Golden Bowl

Adapted from Vegetarian Times, June 2008
The secret to this recipe is double-frying the tofu cubes to give them an extra crisp exterior. Other vegetables may be substituted to suit your taste. 
Serves 4
2 Tbsp. vegetable oil, divided
15 oz. extra-firm tofu, drained and cut into one-half inch cubes
2 tsp. low-sodium soy sauce, or more, depending on your taste
2 cups steamed broccoli
8 oz. sliced mushrooms
1 cup finely chopped onion
1 cup diced yellow bell pepper
1 cup sliced yellow squash
1/2 cup shredded cabbage
1/2 cup grated carrots
2 Tbsp. NOW® Nutritional Yeast Powder*
2 cups cooked brown rice*
  1. Heat 1 Tbsp. oil in large non-stick skillet over high heat.
  2. Add tofu, and sauté 10 to 15 minutes, tossing with spatula, until light golden brown all over.
  3. Sprinkle with soy sauce, and sauté another 2 to 3 minutes to brown tofu more.
  4. Transfer tofu to paper towel-lined plate.
  5. Drain and rinse skillet, and wipe dry.
  6. Heat remaining 1 Tbsp. oil over high heat.
  7. Add tofu and all vegetables.
  8. Sauté 5 to 7 minutes, or until tofu is browned and vegetables are tender, tossing constantly with spatula.
  9. Sprinkle with soy sauce to taste.
  10. Sprinkle nutritional yeast over tofu to coat. Sauté a few seconds more.
  11. Remove from heat.
  12. Serve over brown rice.

Per serving:
348 calories
19g Protein
14g Total Fat (1.5g Sat. Fat)
40g Carbohydrate
0 mg cholesterol
98mg Sodium
8g Fiber
6g Sugars

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