Ingredients:

  • 14 oz extra-firm tofu, pressed and crumbled
  • 2 tbsp toasted sesame oil
  • 1 tbsp cornstarch
  • 6 cups shredded cabbage (green and purple mix)
  • 1 cup matchstick carrots
  • 4 green onions, whites and greens separated
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp tamari or soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp sriracha or chili garlic sauce
  • 1/4 cup toasted sesame seeds

Instructions:

  1. Pat the crumbled tofu bone-dry with a paper towel and toss with cornstarch. Heat sesame oil in a large wok or cast iron skillet over medium-high heat. Spread tofu in a single layer and sear undisturbed for 4 minutes until a mahogany crust forms, then toss and cook for another 3 minutes. Remove and set aside.
  2. In the same hot pan, add the sliced whites of the green onions, minced garlic, and grated ginger. Stir-fry for exactly 30 seconds until aromatic, being careful not to brown the garlic.
  3. Increase heat to high. Add shredded cabbage and matchstick carrots. Pour the tamari, rice vinegar, maple syrup, and sriracha over the vegetables. Stir-fry aggressively for 2-3 minutes until vegetables are crisp-tender.
  4. Fold the crispy tofu back into the pan. Garnish with the green parts of the onions and toasted sesame seeds. Serve immediately to maintain maximum crunch.