YOUR SOLIN GENERATED RECIPE
Tofu Cabbage Stir-Fry with Sesame Ginger Sauce
Crispy pan-seared tofu tossed with crunchy shredded cabbage and edamame in a zesty, aromatic sesame-ginger glaze.
INGREDIENTS
4.75 oz super firm tofu
0.5 cup shelled edamame
2 cup shredded green cabbage
1 cup shredded red cabbage
1 tbsp coconut aminos
0.5 tsp toasted sesame oil
1 tsp grated fresh ginger
2 clove garlic
0.5 tsp rice vinegar
0.25 tsp red pepper flakes
1 tbsp sliced green onions
0.5 tsp sesame seeds
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Pat the super firm tofu dry with a clean towel and cut into 1-inch cubes.
In a small bowl, whisk together the coconut aminos, rice vinegar, grated ginger, and red pepper flakes to create the sauce.
Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear for 5-7 minutes, turning occasionally until all sides are golden brown and crispy.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Toss in the shredded green cabbage, red cabbage, and shelled edamame, sautéing for 3-4 minutes until the cabbage is tender-crisp.
Pour the sauce over the mixture and stir well to coat all ingredients, cooking for an additional minute.
Season with sea salt and black pepper.
Remove from heat and garnish with sliced green onions and sesame seeds before serving.