Ingredients
Equipment
Method
Step-by-Step Instructions
- In a medium bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, and bouillon. Set aside.
- Heat oil in a large skillet over medium-high heat. Add sliced scallions and peppers; cook for 2-3 minutes.
- Add minced garlic and grated ginger; sauté for 30 seconds, stirring constantly.
- Crumble the pressed tofu into the pan, add smoked paprika and ground coriander. Cook for 2-3 minutes.
- Stir in sliced cabbage; cook for 3-5 minutes until softened yet crunchy.
- Pour the prepared sauce over the mixture, stir gently, and cook for an additional 2-3 minutes.
- Remove from heat, garnish with sliced scallions, and serve hot over brown rice or quinoa.
Nutrition
Notes
Use super firm tofu for best texture and slice cabbage thinly for quick cooking.
