Spicy Cabbage Stir Fry

2 tablespoons sesame oil, divided

12 ounces organic firm tofu, cut into rectangles

1 tablespoon fresh ginger, minced

2–3 garlic cloves, minced

pinch of red pepper flakes

small cabbage, finely shredded

1 red bell pepper, julienned

1 carrot, cut into matchsticks

4 green onions, sliced

2–4 tablespoons tamari

1–2 tablespoons rice wine vinegar

2 tablespoons water

salt & pepper, to taste

sesame seeds for serving

grain of choice (soba or ramen noodles or quinoa, basmati or jasmine rice), optional

Make crispy tofu: Cut the tofu into dominoes and press between paper towels or dish cloth to remove moisture. 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.

Make the 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.

GF V veg DF

Yield: 4 servings