Tofu Shiitake Stir Fry

INGREDIENTS

Tofu Marinade

• 10 oz extra-firm tofu, drained and pressed dry

• 2 tbsp soy sauce

• 2 tsp cornstarch, arrowroot powder or tapioca starch 

• 1 tsp baking soda

• 2 tbsp olive oil 

Main Ingredients

• 1 red pepper, deseeded and sliced thin

• 1 bunch of green onions, chopped 

• 4 garlic cloves, minced

• 1 tbsp ginger, minced

• 2 cups sliced carrots

• 5-6 oz shiitake mushrooms

• 10 cups cabbage, sliced into thin strips

• 3 tbsp olive oil

• 1 tsp sea salt (divided)

Finishing Sauce

• 3 tbsp soy sauce

• 3 tsp balsamic vinegar

• 1 tsp sesame oil

• 1-1/2 tsp cornstarch, arrowroot powder, or tapioca starch

DIRECTIONS

1. Whisk together the marinade ingredients.

2. Cut the tofu block in half, lengthwise, then slice each half in ½ inch slices.  

3. Place sliced tofu in a flat-bottom dish and pour marinade over the tofu. Gently press the tofu to get marinade well distributed.  Refrigerate until ready to cook. 

4. Prepare finishing sauce.

5. Prepare vegetables.

6. Pour 2 tablespoons of olive oil in your largest skillet or wok pre-heated to medium heat.

7. Place your tofu in one layer in the skillet and sear until golden then carefully flip and cook until golden. You may need to cook more than one batch depending on the size of your pan. Set cooked tofu aside while cooking your vegetables. 

8. In the same skillet, add 2 more tbsp of olive oil and sauté your garlic, ginger, red pepper and white parts of scallions. Add a ¼ tsp salt and sauté for 3-5 minutes. 

9. Add the stems of the cabbage and carrots to your pan and continue stir frying until the cabbage stems begin to get tender. Add the leafy parts of the cabbage and shiitake and green onion tops, reserving some for garnish.  

10. Lightly toss the veggies then lower the heat to medium-low and cover with a lid. Cook until the cabbage turns soft, but not mushy (about 3-4 mins). You want your cabbage leaves to still be bright green.

11. Add back the tofu and pour in your finishing sauce after remixing it. Toss everything together, salt to taste, and garnish with the remaining green onion tops. Serve hot or at room temperature.