This stir-fry adds finely shredded, marinated raw cabbage after the cooking is finished.  If you prefer your cabbage cooked, feel free to add it to the wok while stir-frying.  This is a fast, filing and tasty meal.

Crumble 12 oz. extra firm tofu and then drizzle with 1 T. soy sauce and 1 t. sesame oil or hot sesame oil.

Trim 1/2 lb. green beans and cut into 1-2″ pieces.

Peel and mince 3 cloves of garlic.

Cut 1 head of red cabbage in half, then cut one of the halves into quarters.  Finely shred 1 of the quarters.  Sprinkle with 1/2 t. Thai fish sauce or salt, and the juice of 1 lemon.  Toss to combine.

Heat 2 T. safflower oil in a wok until very hot, then add the tofu and stir fry until it is nicely browned.  Remove and set aside.

Add another 1 T. oil to the wok and throw in the Green Beans.  Cook on very high heat until they turn bright green, adding a tablespoon of water every couple of minutes to keep them from burning.

When the beans are tender, add the garlic to the wok along with the tofu. Stir fry for 2 minutes, then add 2 T. soy sauce and 1-2 T. of chile paste with garlic (optional).  Lower the heat and cook another 2 minutes.

Serve the stir fry with the marinated cabbage.