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

Ingredients

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*

Heat 1 Tbsp. oil in large non-stick skillet over high heat.
Add tofu, and sauté 10 to 15 minutes, tossing with spatula, until light golden brown all over.
Sprinkle with soy sauce, and sauté another 2 to 3 minutes to brown tofu more.
Transfer tofu to paper towel-lined plate.
Drain and rinse skillet, and wipe dry.
Heat remaining 1 Tbsp. oil over high heat.
Add tofu and all vegetables.
Sauté 5 to 7 minutes, or until tofu is browned and vegetables are tender, tossing constantly with spatula.
Sprinkle with soy sauce to taste.
Sprinkle nutritional yeast over tofu to coat. Sauté a few seconds more.
Remove from heat.
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

*NOW items available at your local health food store

1598 ratings
3.28 average

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