399 kcal
30 min.
Recipe for Tofu with red cabbage and spinach
0 reviews
NaN g
399 kcal
0 kcal
398.8
17.3g
15.9g
45.6g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Ginger ale, dry1× pint (568.3 ml)
- Onion1× piece (120 g)
- Bio natural tofu0.5× package (100 g)
- Cabbage red0.5× cup (55 g)
- Spinach1× handful (25 g)
- Kikkoman Teriyaki Sauce-Marinade 250 ml2× teaspoon (20 g)
- Honey1× teaspoon (12 g)
- Coconut oil1× tablespoon (10 g)
- Bay Leaf 100 g1× teaspoon (10 g)
How to make Tofu with red cabbage and spinach
1. Chop and stew a cabbage in a pot with a little bit of coconut oil, salt and bay leaf. Keep it under cover when it’s soft.
2. Chop an onion into small squares and fry it on the coconut oil. When it gets color add honey and a bit of water. After a few minutes add it to cabbage.
3. On the small pan fry tofu with coconut oil. Stir all the time not to get it burned.
4. Add ginger chopped into small stripes and garlic. When tofu gets brow skin add teriyaki and water and turn down the heat.
5. Add spinach leafs and cover the pan.
6. Serve tofu teriyaki together with the cabbage.
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