Spicy Tofu With Red Pepper and Pea Pods

• 1 medium onion, quartered, separated into pieces
• 2 garlic cloves, minced
• 1 teaspoon minced gingerroot
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 14 teaspoon sugar
• 18 teaspoon ground red pepper
• 1 sweet red pepper, thin sliced
• 34 cup green pea pods, stems trimmed
• 14 head cabbage, chopped (8oz)
• 1 12 cups mushrooms, quartered
• 1 teaspoon cornstarch
• 12 cup fat free chicken broth
• 2 tablespoons vegetable oil
• 8 ounces firm tofu, drained and cut into 1/2-inch cubes
• 1 tablespoon white vinegar
• 3 cups hot cooked brown rice

1. In a large bowl, add onion, coriander, garlic, ginger, cumin, sugar and ground red pepper.
2. In another bowl, add sweet red pepper and pea pods.
3. Set aside.
4. In a 3rd bowl, add cabbage and mushrooms.
5. Set aside.
6. In a small bowl, sprinkle cornstarch over the chicken broth.
7. Set aside.
8. In a wok or large skillet, heat the oil over high heat.
9. Add tofu and stir fry till light brown.
10. Remove with a slotted spoon and set aside.
11. Add the onion mixture, stir constantly for 30 seconds.
12. Add sweet red pepper and pea pods, stir for 2 minutes.
13. Add cabbage-mushroom mixture, stir 2 minutes till thickened.
14. Stir tofu back in, add vinegar, toss and heat through.
15. Serve over rice.

onion, garlic, gingerroot, ground cumin, ground coriander, sugar, ground red pepper, sweet red pepper, green pea pods, cabbage, mushrooms, cornstarch, chicken broth, vegetable oil, firm tofu, white vinegar, hot cooked brown rice

Taken from www.food.com/recipe/spicy-tofu-with-red-pepper-and-pea-pods-125250 (may not work)