Cabbage and Tofu Stir Fry

Ingredients

• Tofu (14 oz, firm or extra-firm, cubed)
• Cabbage (4 cups, shredded)
• Carrots (2 medium, julienned)
• Bell pepper (1, sliced (any color))
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, grated)
• Sesame oil (2 tablespoons)
• Soy sauce (3 tablespoons)
• Rice vinegar (1 tablespoon)
• Honey (1 tablespoon (or maple syrup for a vegan option))
• Red pepper flakes (1/2 teaspoon (adjust to taste))
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Green onions (2, chopped for garnish)
• Toasted sesame seeds (2 tablespoons for garnish)

Instructions

1. In a large skillet or wok, heat the sesame oil over medium-high heat.
2. Add the cubed tofu to the skillet and cook until golden brown on all sides, approximately 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant, being careful not to burn.
4. Add the shredded cabbage, julienned carrots, and sliced bell pepper to the skillet. Stir fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
5. In a small bowl, whisk together the soy sauce, rice vinegar, honey, red pepper flakes, salt, and black pepper to create the sauce.
6. Pour the sauce over the vegetables in the skillet and stir to coat evenly.
7. Return the cooked tofu to the skillet and gently toss everything together to combine.
8. Cook for an additional 2-3 minutes until the tofu is heated through and flavors meld together.
9. Remove from heat and garnish with chopped green onions and toasted sesame seeds.
10. Serve hot and enjoy your colorful Cabbage and Tofu Stir Fry!