Asian Inspired Tofu with Lentils

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Ingredients

• Non-stick cooking spray
• 1 ½ Tbsp. olive oil
• 12 oz. package extra firm tofu, rinsed, drained and cubed 
• ½ onion, diced
• ½ red bell pepper, diced
• ½ yellow bell pepper, diced
• 2 tsp. reduced sodium soy sauce
• 1 Tbsp. fresh ginger, minced
• ½ tsp. toasted sesame oil
• 1 can lentils, rinsed and drained
• ⅓ cup + 1 Tbsp. Primal Kitchen® Sesame Ginger Dressing (or similar product)
• ⅓ cup scallions, chopped

Directions

1. Wrap diced tofu in a kitchen cloth, place in sealable plastic bag and refrigerate for a few hours or overnight to wick away excess moisture and firm up tofu. 
2. Spray large skillet with non-stick spray. Add olive oil and sauté tofu, onion and bell peppers until tofu is lightly browned. Stir gently as to not break up the tofu. 
3. Add soy sauce, ginger, sesame oil, lentils, sesame ginger dressing and scallions. Continue to sauté until all flavors are incorporated into dish. 
4. Serve immediately.   

Nutrient Analysis 
Serves: 4 | Serving size: ¼ recipe

Calories: 293        
Sodium: 617 mg        
Fat: 14 g            
Saturated Fat: 2 g    
Fiber: 8 g
Carbohydrates: 27 g    
Protein: 13 g        
Cholesterol: 0 mg    

Tip: Wash romaine or iceberg lettuce and chill in refrigerator to use as a wrap for this tofu dish.

Recipe provided by Kathy Duran-Thal, RDN, LD, and Cooper Clinic Nutrition.