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.