Ingredients

• Ingredients Scale 1x2x3x 2 tablespoons sesame oil, divided 12 ounces organic tofu (firm or extra firm), cut into dominoes 1 tablespoon fresh ginger, minced 2 – 3 large garlic cloves, minced pinch of red pepper flakes 1 small cabbage (about 1 1/2 lbs.), finely shredded (red, green or both) 1 red bell pepper, julienned 1 carrot or 1 cup baby carrots, cut into matchsticks 4 green onions, sliced (reserve one green onion for garnish) 2 – 4 tablespoons tamari ,low sodium soy sauce or coconut aminos 1 – 2 tablespoons rice wine vinegar 2 tablespoons water salt + pepper, to taste to serve sesame seeds scallions (green onions), thinly sliced grain of choice (soba or ramen noodles or quinoa, basmati or jasmine rice), optional

Preparation

• Instructions Crispy tofu: Cut the tofu into dominoes and press between paper towels or dish cloth. Heat 1 tablespoon oil in a pan, add tofu and cook for 5 – 8 minutes on each side, until lightly golden in color. Season with salt and garlic powder (or garlic salt). Transfer tofu to a small plate. Stir fry: Heat 14 inch wok or large skillet over medium- high heat, add 1 remaining tablespoon of oil, add garlic, ginger and red pepper flakes and cook for 1 minute. Add cabbage, red bell pepper, carrots, green onions, tamari, rice vinegar and water, stir fry for 5 – 7 minutes, or until cabbage wilts and veggies soften. Add the tofu to the cabbage stir fry 2 minutes before done to warm through. Taste for seasoning, adding salt to taste. Serve cabbage stir fry with cooked grain of choice and garnish with sesame seeds, green onions and/or cilantro. Serves 4