Ginger Garlic Polenta Toss
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 (dry-pack) sun-dried tomatoes12 ounces (350g) low-fat extra firm tofu (President's Choice is what I use)2 tbsp "lite" soy sauce1 tbsp water2 tbsp minced garlic1 tsp fresh-grated ginger1 tbsp seasoned rice wine vinegar16 oz pre-prepared polenta20 oz Savoy cabbage, shredded 1/4 cup vegetable brothfreshly ground black pepper, to taste
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.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info 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
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