1/2teaspoonsesame oiloptional but adds a lot of flavor
8ouncesextra-firm tofudrained and cut into cubes (about 8 ounces)
1largeonionsliced
1largegreen pepperthinly sliced
3carrotspeeled and sliced
1/2headpurple cabbagethinly sliced
1cupcelerythinly sliced
2tablespoonsminced ginger root
1/4cupsoy sauceor to taste*
Instructions
Mix the 1 tablespoon soy sauce, water, and sesame oil in a large bowl. Add the tofu and marinate for about 15 minutes.
Heat a non-stick skillet and sauté the tofu until brown on all sides. Remove from pan and set aside.
Put the onion and green pepper into the pan and stir-fry for three minutes. Add the carrots and cabbage and cook until cabbage begins to wilt, about 7 minutes. Add the remaining ingredients and the tofu, stir well, and cook 3 more minutes. Turn off the heat and serve over rice. Serves 4.
Notes
*Make this gluten-free by using certified gluten-free tamari instead of soy sauce. Reduce the sodium by using less soy sauce or reduced-sodium soy sauce.