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Cabbage Cooked with Bean Curd

 

24

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

50

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
 

Ingredients

3 large mushrooms, shiitake
*
2 each tofu cakes
medium
*
1 pound cabbage
sliced
3 tablespoons vegetable oil
½ teaspoon salt
2 teaspoons soy sauce, tamari
1 teaspoon mirin (sweet seasoning)
*

Directions

Soak mushrooms in ¾ cup hot water for ½ hour.

Put tofu onto a paper towel and leave to drain for 30 minutes.

Remove mushrooms from water, reserve liquid.

Cut off and discard stems.

Slice caps into ¼ inch wide strips.

Heat oil in an 8 inch skillet.

When hot, put in cabbage and mushrooms.

Stir and fry for 1 minute, until cabbage wilts.

Reduce heat to medium.

Crumble tofu and add it to the skillet.

Add salt, soy sauce and mirin.

Stir and fry for another 5 minutes.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 11577% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 465mg 19%
Total Carbohydrate 2g 2%
Dietary Fiber 3g 11%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 69%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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