Repolho salteado

Ingredientes

• 1 block of high protein extra firm tofu cut into small cubes
• 2 tbsp toasted sesame oil, divided
• 3 tbsp soy sauce or tamari, divided
• 1/2 large head of cabbage. About 4 cups shredded. See Note 1
• 4 medium carrots julienned about 4 cups
• 1 red bell pepper cut into strips
• 1 1/4 cups shelled edamame
• 2" piece of ginger, peeled and grated
• 4 garlic cloves
• 1 tsp Sambal Olek ( optional for some heat)
• 4 scallions, sliced
• 2 tablespoons black sesame seeds

Modo de preparo

1. 1

   In a large deep skillet, heat one tablespoon of the sesame oil, add the tofu, and cook for 2-3 minutes on high heat. Add one tablespoon of the soy sauce and cook until the tofu is well coated with the soy sauce for an additional 2-3 minutes. Set the tofu aside

2. 2

   Using the same skillet heat the remaining tablespoon of sesame oil and add cabbage, carrots, red pepper edamame, ginger, garlic, Sambal Olek, and the remaining 2 tablespoons of soy sauce. Cook on medium-high heat for 5-7 minutes stirring frequently, until the cabbage is wilted.

3. 3

   Add scallions and black sesame seeds right before serving.

4. 4

   Serve as is or with rice, noodles, farro or zoodles.