Loriah's Low Sodium Asian Tofu Stew

2		Garlic Cloves
1  tablespoon		Fresh Ginger Root-Finely Chopped
3  cups		Water
1/2  cup		Fresh Vidalia Onion-Chopped
3  tablespoons		Organic Tamari Wheat Free Soy Sauce
1-1/2  cups		Fresh Napa/Nappa Cabbage
1/2  cup		Red Bell Peppers-Chopped
1/2  cup		Broccoli Florets
1/2  cup		Sliced Mushrooms
7  ounces		Extra Firm Organic Tofu
1/8  cup		Scallion Onons Bulbs & Tops-Chopped

Tip: Click on the ingredient links to learn the nutritional information for all the Loriah's Low Sodium Asian Tofu Stew ingredients. The serving size for any ingredient in Loriah's Low Sodium Asian Tofu Stew may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Mince garlic and ginger root. In a saucepan, bring water to a boil. Reduce heat, add chopped onion, minced garlic and ginger root; simmer for 3 minutes. Cover the pot and bring to a boil. Add soy sauce, napa cabbage, red bell pepper, broccoli, mushrooms, and diced tofu. Heat until vegetables are crisp-tender, about 5 minutes.

Season with salt and pepper, garnish with chopped scallions and serve.