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
scallions (green onions), thinly sliced
grain of choice (soba or ramen noodles or quinoa, basmati or jasmine rice), optional
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.