Ingredients
3 tbsp soy sauce
1 tbsp brown sugar
1 tbsp cornstarch
¼ cup water, or vegetable stock
2 tbsp vegetable oil
1 cup vegetable oil
3 cloves garlic, crushed and peeled
1 tbsp ginger, fresh, peeled, and grated
¼ tsp chili flakes
12 oz cabbage, finely sliced
5 oz shiitake mushrooms, fresh or canned, sliced
5 oz red onion, sliced into 1-inch pieces
5 oz red bell pepper, or yellow bell pepper, cut into 1-inch pieces
15 oz tofu, extra firm, patted dry, and cut into 1-inch cubes
salt and ground black pepper, to taste
1 green onion, trimmed and thinly sliced
Preparation
Fry the tofu with 1 cup of vegetable oil until golden brown. Set aside.
In a small bowl, whisk soy sauce, brown sugar, cornstarch, and water until combined. Set aside.
In a skillet, heat oil over medium-high heat until hot.
Add garlic, ginger, onion, and mushrooms. Stir-fry, stirring frequently for 30 seconds.
Add cabbage, bell pepper, and chili flakes. Saute briefly.
Cook and cover for about 8 minutes while stirring occasionally.
Add in the starch mixture and simmer until sauce thickens.
Add the tofu and toss to combine. Season with salt and pepper. Adjust accordingly.
Garnish with sliced green onions and serve.
