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.
