Sesame Tofu with Cabbage & Peppers

This is a quick & easy stir-fry that’s perfect for a healthy dinner when you don’t have much time to cook. If you chop the veggies the day before, it will be a snap to prepare.

• 1 pkg. extra-firm tofu, cubed

• Sesame seeds

• 1 small cabbage, sliced and cut into bite-size pieces

• 1-2 red peppers, chopped

• 1 chile or jalapeno, minced

• Ponzu sauce

• Rice vinegar

• Rice, optional

1. Drain tofu – I place on a cloth napkin on a cutting board for about 30 minutes.

2. Cut into bite size pieces if not already (you can buy pre-cubed tofu).

3. Place tofu in a bowl & coat with Ponzu sauce and sesame seeds.

4. If you’re serving with rice you probably want to begin to cook that now. I suggest jasmine rice to accompany.

5. Heat canola oil (I like canola for stir-frying but you can also use another oil like olive or sesame) in a wok and cook tofu at medium until golden brown, about 8 minutes.

6. Remove tofu to a plate and keep warm by wrapping in foil.

7. Heat another small amount of oil in the wok and add the red pepper, cabbage, and chile.

8. Cook, adding Ponzu and rice vinegar to season, until veggies are tender.

9. Serve tofu and cabbage over rice or mixed together.