Cabbage & Tofu Stir Fry

12 ounces extra firm tofu, cubed
1 cup low-sodium vegetable broth
2 tablespoons soy sauce
1 tablespoon seasoned rice wine vinegar
2 tablespoon RawSpiceBar's Chinese Five Spice
2 tablespoons sesame oil
1 head cabbage, shredded
1 red bell pepper, diced
3 scallions, diced
1 inch fresh ginger, minced
2 garlic cloves, minced
Quinoa, brown rice, rice noodles, to serve, optional, cooked
1 onion, diced


1. Cut the tofu into cubes and remove water with pressed paper towels. Once dry, season with salt and pepper. In a small bowl, combine soy sauce, rice wine vinegar.
2. Heat a large skillet over medium high heat with sesame oil. Once hot, add tofu and stir-fry until golden, 3-4 minutes per side. Set aside.
3. Add oil to skillet and onion and saute, 4-5 minutes. Add garlic, bell pepper, cabbage and saute, 4-5 minutes. Return tofu with green onions and saute, 2-3 minutes. Add sauce and stir fry, another 2-3 minutes.
4. Serve with brown rice, noodles or quinoa and enjoy!

Global, Salt Free Spices.

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