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  • Writer's pictureSoyfoodscouncil


Ingredients 1 1/4 cups sweet red bell peppers, chopped

1 2/3 tablespoons finely chopped jalapeno pepper

Salt to taste

Black pepper to taste

1 1/4 cups Edamame, cooked

3 ounces extra firm tofu, cubed

1/2 cup corn kernels

1/2 cup chicken stock

1/3 cup garlic butter

2 ½ tablespoons chopped fresh cilantro, optional

Instructions In large skillet over medium high heat, cook the red pepper, cilantro and jalapenos until tender. Season to taste with salt and pepper. Add the edamame, tofu and corn and continue to cook until heated through and tender..Add chicken stock. Heat to simmering. Finish each serving with about 1 tablespoon garlic butter and cilantro

Notes Makes 5 servings

Per Serving (excluding unknown items): 40 Calories; 1g Fat (23.3% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 221mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

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