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.