Edamame and sizzled tofu turn prepared cashew-carrot-ginger soup into a protein-packed meal. The soup base gets a flavor boost from sesame oil and red pepper flakes.
- 1 Tbs. toasted sesame oil
- 7 oz. extra-firm tofu, drained, patted dry, and cut into
- 1/2 -inch cubes
- 1 small red bell pepper, cut into 1-inch strips (1 1/2 cups)
- 1 32-oz. box cashew-carrot-ginger soup
- 3 cups thinly sliced napa cabbage
- 1 cup frozen shelled edamame
- 3 green onions, white and green parts thinly sliced (1/3 cup)
- 1 1/2 tsp. unseasoned rice vinegar
- 1/4 tsp. red pepper flakes
Heat large non-stick saucepan over medium-high heat. Add sesame oil and tofu, and cook 4 to 5 minutes, or until tofu cubes are browned on one side. Flip with tongs, and cook 3 minutes more, or until starting to brown. Add bell pepper, and sauté 3 minutes, or until softened. Stir in soup, scraping up any bits of tofu. Cover, and bring to a boil.
Stir in cabbage and edamame, reduce heat to medium-low, and simmer, uncovered, 5 minutes, or until cabbage is wilted and edamame is tender. Remove from heat; stir in green onions, rice vinegar, and pepper flakes, and season with salt, if desired.
- Calories: 239
- Carbohydrate Content: 25 g
- Fat Content: 12 g
- Fiber Content: 6 g
- Protein Content: 10 g
- Saturated Fat Content: 4 g
- Sodium Content: 734 mg
- Sugar Content: 10 g