1 medium onion, cut in half and sliced medium thick

4 medium cloves garlic, pressed

5 tablespoons vegetable broth

1 red bell pepper, cut into ½-inch pieces

1 cup sliced fresh shiitake mushrooms (remove stems)

2 cups sliced green cabbage

1 tablespoon minced fresh ginger

5 ounces extra firm tofu, cut into ½-inch cubes

2 tablespoons soy sauce

1 tablespoon rice vinegar

Salt and white pepper

1 tablespoon sesame seeds

Slice onions and press garlic; let sit for 5 minutes.* Prepare rest of vegetables.

Heat broth in a stainless steel skillet over medium heat if using a medium-size burner or medium-low if using a large burner and healthy sauté onion for about 2 minutes in broth stirring constantly. Add red pepper, mushrooms and cabbage. Continue to sauté for another 2 minutes.

Add garlic and ginger and continue to cook stirring for another 2 to 3 minutes. Add rest of ingredients and cook for another 2 minutes. Season with salt and pepper to taste, then sprinkle with sesame seeds.

*Kitchen Ade note: See note regarding why this recipe calls for allowing the garlic to sit for five minutes following the recipe for Healthy Sautéed Grass-Fed Beef and Vegetables.