Tofu and Cabbage Stir-Fry with Crunchy Napa Slaw

STIR-FRY INGREDIENTS

olive oil/avocado oil

3 scallions, chopped

1-in knob of ginger, finely chopped

2 large cloves of garlic, finely chopped

fresh or frozen cauliflower rice (optional)

turmeric

salt

pepper

1 package extra-firm tofu, drained

3 or more cups chopped napa cabbage

soy sauce

coconut aminos

sesame oil

rice vinegar

harissa

lime

cilantro

serve with rice

STIR-FRY METHOD

1. heat up oil in a pot. add scallion and sauté for a few minutes. then, add in garlic, ginger, turmeric, and black pepper. cook for a minute and add in cauliflower rice. sauté for 3-4 minutes.

2. crumble tofu into the pot. season with salt and pepper. sauté for five minutes and then add in cabbage, soy sauce, coconut aminos, sesame oil, rice vinegar, and harissa (I eyeball everything, taste, and adjust).

3. add in chopped cilantro.

4. serve over rice and top with lime and more cilantro.

SLAW INGREDIENTS

napa cabbage, thinly sliced

cucumber, thinly sliced

carrot, thinly sliced

lots of cilantro, roughly chopped

pickled fresno chilis

rice vinegar

lime

soy sauce

sesame oil

salt

pepper

SLAW METHOD

1. add cabbage, cucumber, carrot, cilantro, and pickled chilis to a bowl.

2. drizzle with rice vinegar, lime, a splash of soy sauce, and sesame oil. season with salt and pepper.

3. toss well. taste and adjust for seasoning.