Cabbage, Tofu, And Red Pepper Stir Fry

Directions

1. Makes 2 to 3 servings.
2. Prep: under 10 min (assuming prepared stir-fry sauce).
3. Cooking: about 6 min.
4. This recipe calls for baked seasoned tofu, a flavorful hard tofu which is available in the refrigerator section of health food stores and Asian markets-or possibly you can use the "homemade" seasoned tofu made from the recipe for
5. "Baby Corn with Seasoned Tofu and Straw Mushrooms." If those alternatives aren't convenient, you can substitute plain extra-hard tofu and add in a few extra Tbsp. of stir-fry sauce. (The tofu will not have as much flavor, but its soothing blandness can actually be a nice contrast.)
6. The combination of cabbage and tofu makes a filling stir-fry which can stand on its own. For textural contrast and a more substantial meal, serve it over rice.
7. In a wok or possibly large skillet, mix 3 Tbsp. stir-fry sauce with the water and bring to a boil over high heat. Add in the cabbage and red pepper and stir to coat with the sauce. Toss in the tofu, cover, and continue to cook over high heat, stirring every minute or possibly so, till the cabbage wilts but is still crunchy, 3 to 4 min (for Napa) or possibly 4 to 6 min (for green). Stir in tamari to taste and add in an additional Tbsp. stir-fry sauce if you like.