This recipe is based on one of my favorite dishes at a local Thai restaurant. You can substitute soy sauce for the Thai fish sauce if you must. Serve this party-style and let everyone assemble their own.
Cut 12 oz. medium firm tofu into 1/2 inch squares and marinate with 2 t. soy sauce and 1 t. hot sesame oil.
Snap the bases off 1 bunch asparagus, then cut the spears into 1 inch pieces. Slice the pieces in half lengthwise if they are thicker than your pinky.
Grate carrots to make 1/2 C.
Trim the leaves off 1 leek, then cut in half lengthwise. Slice the halves as thinly as possible, also lengthwise, then cut the slices in 2 inch pieces. Mince green garlic to make 3 T. Mince fresh ginger to make 3 T.
Add 2 T. canola oil to a wok and heat, then add the leeks, garlic and ginger. Sprinkle in 1/4 t.-1/2 t. red pepper flakes (optional). Stir fry until the leeks soften and begin to brown, then add the tofu and the asparagus. Stir fry for 3-5 minutes on high.
Add the carrots to the wok along with 3 T. tangelo juice and 2 T. Thai fish sauce. Stir fry another 2 minutes.
Taste the tofu and add additional soy or fish sauce if necessary.
Cut out the core of 1 head of cabbage and then separate the leaves.
This dish is served on a platter with the cabbage leaves, a heap of the tofu and toppings that can include chopped peanuts, chopped fresh herbs (basil, mint or cilantro), lime slices, etc.