Easy Okinawan Vegetable Chample

Description

Contributed by Healthy Recipes For Diabetic Friends Y-Group

• From: The Okinawa Diet Program
• Recipe by Sayaka Mitsuhashi
• Serves 4

Ingredients

• 6 oz firm tofu, lite, excess water squeezed out with a paper towel
• 1½ cups sliced green beans, in 2-inch-long pieces
• ½ small cabbage, chopped
• ½ cup soybean sprouts
• 1 pinch sea salt
• ¼ tsp freshly ground black pepper

Directions

1. Coat a large skillet with nonstick canola spray.
2. Cut the tofu into 1-inch cubes and place in the skillet.
3. Cook over medium heat for 3 to 4 minutes or until golden.
4. Set aside.
5. Coat the same skillet with canola spray and stir-fry the green beans, cabbage, and bean sprouts.
6. Cook over medium heat until tender, 4 to 5 minutes.
7. Return the tofu to the skillet and toss with the vegetables.
8. Season to taste with sea salt and black pepper.
9. Evenly divide among 4 plates and serve.

Nutritional information

Per 1 Serving:

Caloric Density 0.24; 47 Calories (kcal), 4g Protein, 1g Total Fat, 0g Saturated Fat, < 0.1g Monounsaturated Fat, < 0.1g Polyunsaturated Fat, 7g Carbs, 2.9g Dietary Fiber, 81mg Sodium, 60mg Calcium, 1.4mg Iron