Red Cabbage Stir-Fry with Tofu
Low-FODMAP, Gluten-Free, Vegan
Servings 4
Ingredients
- 1 recipe Low-FODMAP Asian Marinated Baked Tofu
- 3 tablespoons brown sugar
- 1 1/2 teaspoons cornstarch
- 3 tablespoons reduced sodium soy sauce or gluten-free tamari
- 1 tablespoon rice vinegar
- 1 teaspoon fresh grated ginger root
- 1/2 teaspoon toasted sesame oil
- pinch crushed red pepper (if tolerated or to taste)
- 1 tablespoon canola oil
- 4 cups shredded red cabbage (10 oz. package)
- 1 cup shredded carrots
- 1/2 bunch scallions (green parts only), thinly sliced
- 2 teaspoons toasted sesame seeds optional
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.