Love this easy dish! Serve with a grain of your choice.
Get out your biggest saute pan for this one! Cabbage takes up a lot of space until it cooks down. If you don’t have a large saute pan, use a pot, instead, preferably non stick.
- 1 package of tofu (I used 14 oz)
- Olive oil for cooking
- 1 Tbsp reduced sodium soy sauce or tamari + extra to taste (perhaps about 2 Tbsp)
- 1 Tbsp sugar
- 2 Tbsp rice vinegar or apple cider vinegar
- 1 small onion, thinly sliced
- 1 bunch green onions, sliced, with white/light green and dark green parts in separate piles
- 4 garlic cloves, minced
- 1 Tbsp minced fresh ginger (sub 1 tsp ground ginger if you don’t have fresh)
- Cayenne to taste
- 1 small cabbage – cut in quarters, remove the hard core and slice into thin strips (be sure to particularly slice the hardest parts close to the core really thinly so they cook enough)
- 2 tsp sesame seeds
Press tofu to remove excess water (or blot with clean kitchen towels or paper towels). Then slice into preferred shape (cubes, dominoes, strips). With some (hot) olive oil in a large non stick pan, saute the tofu on medium-high or high until lightly browned. Add 1 Tbsp soy sauce and saute a bit more. Remove from pan and place into a bowl to add back in at the end.
In a measuring cup or small bowl, combine the sugar and vinegar and stir to dissolve sugar.
Add a little more oil to the (now empty) pan. Saute the onion a few minutes, then add the white parts of the green onion, the garlic, and the ginger. Then, add some cayenne and the cabbage. Put lid on, stirring every now and then, until the cabbage gets wilty. Try your best to get the onions mixture off the bottom of the pan without knocking too much cabbage out of the pan as you do so! Add the vinegar and sugar mixture and cook until cabbage is cooked to your liking. Add the tofu back to the pan and mix together with the cabbage. Add additional soy sauce to taste, sprinkle on the green parts of the green onion and the sesame seeds.
Serve over brown rice or quinoa.