Ingredients
Base:
1 bag of broccoli slaw
1/2 of a small head of purple cabbage, thinly sliced
1/2 Cup mushrooms, sliced
1/2 of a red onion, thinly sliced
1/4 Cup green onion, thinly sliced
1/2 tsp. crushed red pepper
2–3 cloves of garlic, minced
2–3 T sesame oil
Sauce:
1 T sesame oil
1/4 cup liquid coconut aminos or Tamari (gluten-free soy sauce)
2 tsp. grated ginger
1 tsp. minced garlic
2 T rice wine vinegar
Tofu:
4 oz. extra firm tofu, squeezed and sliced into 4 triangles (or protein of choice)
2–4 T Tamari
1 tsp. grated ginger
optional topping: sliced green onions, sesame seeds
Instructions
1.) Place sliced tofu in a bowl and pour some tamari over it and add ginger. Toss to coat and let sit to marinate while you prepare veggies and sauce. Flip once while you are making the veggies.
2.) Add 2 tablespoons of sesame oil to start in a medium-sized sauté pan and heat to medium-high. Add the onion, ginger, garlic, crushed red pepper, broccoli slaw, and mushrooms. If the veggies seem too dry add the additional tablespoon of sesame oil. Stirring often and saute until the veggies are cooked and a little wilted.
3.) In a small bowl whisk together all of the Sauce ingredients. Pour over sautéed veggies and continue to cook for an additional 3-5 minutes.
4.) While the veggies are cooking start to cook the tofu. Get a smaller sauté pan and heat sesame oil over medium-high. Add marinated tofu and cook on each side to heat through – about 2 – 3 minutes each side.
5.) Divide veggies equally into bowls, add the tofu and top with sliced green onions and sesame seeds if desired and enjoy!
