Makes 4 servings
- 10 oz. extra firm tofu
- 2 oz. whole wheat pasta
- 1 medium zucchini, spiralized (can also be shredded)
- ½ cup shredded purple cabbage
- 2 cups fresh spinach
- 1 ½ inch knob ginger, minced
- 3 cloves garlic, minced
- ¼ cup soy sauce
- 3 Tbsp. rice wine vinegar
- 2 Tbsp. honey
- 2 Tbsp. corn starch
- 2 Tbsp. sesame oil
- 2 Tbsp. chia seeds for topping
Cook pasta according to package directions. Meanwhile, drain tofu, cut into 3 pieces and wrap in clean towel. Place something heavy on it to press out excess water. In small bowl, combine soy sauce, vinegar, honey and corn starch. Whisk to combine and set aside. In a large skillet, heat 1 Tbsp. sesame oil over medium-high. Fry tofu on all sides until golden brown. Remove from heat. Cut into 1 inch pieces and add to sauce mixture to marinate. Return pan to heat and add remaining sesame oil. Add onion and ginger, zucchini, cabbage and spinach. Heat until wilted. When pasta is cooked, drain and add to vegetables. Add tofu and sauce to pan with vegetables. Toss to combine and heat through. Divide into four servings and sprinkle with chia seeds before serving.
Nutrition analysis per serving: 290 calories, 12 g fat, 12 g protein, 35 g carbohydrate, 5 g fiber and 1380 mg sodium
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