Farm Cabbage and Tofu Stir Fry

16 ounces extra firm tofu, cut into ½ inch slices

1-2 teaspoons five spice powder

2-3 tablespoons canola or other vegetable oil (not olive oil)

¼ cup soy sauce or tamari

¼ cup water  

1 tablespoon agave or honey

1 tablespoon rice wine vinegar or sherry

2 teaspoons sesame oil

1 tablespoon Bragg’s Liquid Aminos (optional)

1 tablespoon cornstarch

1 small onion, peeled and sliced

1 red pepper, cut into thin strips

1 tablespoon ginger, peeled and grated

2 garlic cloves, peeled and minced

1 napa or savoy cabbage, cut into thin strips

¼ cup unsalted peanuts

Salt and freshly ground pepper to taste

  1. If the tofu is wet, pat or press it dry before slicing. Sprinkle the tops of the tofu slices with the five spice powder and set aside
  2. Whisk together the soy sauce, water, agave, vinegar (or sherry), sesame oil, Bragg’s Liquid Aminos, and corn starch until there are no lumps. Set aside
  3. Heat a large skillet or wok, over a medium heat. When it’s heated, add 1 tablespoon of oil, then the tofu to the pan, with the five spice powder facing down. Sprinkle the top with five spice powder
  4. When the tofu is a bit golden brown on the bottom, 3-5 minutes, turn it over, and repeat this with the other side. When it’s cooked, remove from the pan and set aside
  5. Add another tablespoon of oil to the pan, and add the onions and peppers. Cook for 3-5 minutes, until they’ve started to cook through. While this is cooking, cut the tofu into 1-inch strips
  6. When the peppers and onion are cooked to your liking, add the ginger and garlic, and sauté until fragrant
  7. Add the cabbage and sliced tofu. Whisk the sauce once more, to remove any lumps which may have formed, and add it to the cabbage mixture. Cook for 2-3 minutes, until the sauce thickens, and the cabbage cooks a bit. It’ll still be a bit crunchy, but will have softened.

Serve immediately with rice.

Makes 3-4 servings