3tablespoonsreduced sodium soy sauce or gluten-free tamari
1tablespoonrice vinegar
1teaspoonfresh grated ginger root
1/2teaspoontoasted sesame oil
pinchcrushed red pepper(if tolerated or to taste)
1tablespooncanola oil
4cupsshredded red cabbage(10 oz. package)
1cupshredded carrots
1/2bunch scallions (green parts only),thinly sliced
2teaspoonstoasted sesame seedsoptional
Instructions
While the tofu is baking in the oven, prepare the stir-fry: In a small bowl, combine the brown sugar and cornstarch. Add the soy sauce or tamari and rice vinegar and stir until smooth. Stir in the ginger, sesame oil and crushed red pepper. Set aside.
In a large nonstick skillet or wok, heat the canola oil over medium heat. Add the red cabbage and stir-fry until crisp-tender, about 5 to 6 minutes. Add the carrots and stir-fry an additional 2 minutes, or until carrots are crisp-tender.
Add the soy sauce mixture to the the skillet or wok and bring to a simmer. Cook until sauce is thickened.
Add the baked tofu and scallions and toss to combine. Sprinkle with sesame seeds, if desired, and serve.