- 2 ½ tablespoons canola oil
- 3 garlic cloves - halved lengthwise
- 1 lb. firm tofu, drained and pressed between paper towels before being cubed
- 1 red bell pepper - seeded and sliced into thin strips
- 1 yellow bell pepper - seeded and sliced into thin strips
- 4 cups coarsely chopped cabbage
- ¼ cup soy sauce, or gluten-free soy sauce
- ¼ cup vegetable broth
- 1 tablespoon hot honey, or brown sugar for vegan
- 1 teaspoon toasted sesame oil
- 1 cup coarsely shredded carrots
- 1 tablespoon chili crisp
- 2 tablespoons chopped cilantro/li>
- Steamed brown or white rice - for serving
Heat the canola oil in a wok or large sauté pan or skillet over medium. Add the garlic; cook, stirring constantly, until fragrant, about 30 seconds. Increase the heat to high and add the pressed, drained, and cubed tofu in a single layer. Cook, undisturbed, until browned in spots, about 2 minutes.
Add the bell pepper and stir fry another 2-3 minutes until softened a bit. Add the cabbage and stir fry another 2-3 minutes to lightly soften that. Add the soy sauce, vegetable broth, hot honey (or brown sugar), and toasted sesame oil. Stir fry until the sauce thickens slightly, another 4-5 minutes.
Remove from the heat and stir in the carrots, chili crisp, and cilantro; stir lightly. Season to taste with additional soy sauce, if needed. Serve over steamed rice.
- Yields: 4 servings
- Preparation Time: 25 minutes