Ingredients
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1 red bell pepper
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½ fennel bulb
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1 (14 oz) pkg firm tofu, drained
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2 tbsp canola oil
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3 tbsp low sodium soy sauce
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1 (15 oz) can cannellini beans, drained and rinsed
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3 cups spinach
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2 tbsp sesame oil
Steps
1
Roughly chop the bell pepper. Cut the fennel into thin strips. Slice the tofu into rectangular chunks. Heat the oil in a wok or large skillet over high heat and stir-fry the bell pepper and fennel for 2 min. Add the tofu and soy sauce, and stir-fry for 3 min.
2
Add the beans, spinach and sesame oil. Stir-fry for 4 min. Season with salt and pepper.
