CUCUMBER, TOFU AND VEGETABLE BITES
- Servings : 4
- Preparation : 15 minutes
- Cook time : 10 minutes
- Calories : 170 cal
- Carbohydrate : 15 g
- Lipid : 9 g
- Fiber : 3 g
- Protein : 12 g
Ingredients
Toppings :
- 15 ml (1 tbsp) toasted sesame oil
- 1 package (450 g) shredded extra firm tofu
- 125 ml (1/2 cup) onion finely chopped
- 2 garlic cloves, finely chopped
- 22 ml (1 ½ tbsp.) grated fresh ginger
- 30 ml (2 tbsp.) Isabelle Huot's vegetable seasoning
- 30 ml (2 tbsp.) low sodium soy sauce
- 15 ml (1 tbsp.) hoisin sauce
- 250 ml (1 cup) cabbage mixture
- 2 chopped green onions
Cucumber :
- 8 small Lebanese cucumbers cut in half and hollowed out slightly from the flesh to create a "boat"
Steps
1 - In a large non-stick skillet, heat oil.
2 - Cook the tofu for about 5 minutes.
3 - Add the onion, garlic and fresh ginger and cook for 2 minutes.
4 - Add the sodium-free vegetable seasonings, soy sauce, hoisin sauce, cabbage mixture and green onions. Cook for 2 to 3 minutes. Remove from heat. Toss and let cool.
5 - Place the filling in the cucumbers. Serve immediately.
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