Five-spice tofu and cabbage stir fry with mustard seeds
Vegetarian, Gluten Free, Dairy Free
This Indian-inspired stir fry combines the bold flavors of pan-toasted mustard seeds with bright yellow turmeric and a savory spiced tofu. Sautéed cabbage and bell peppers add a little crunch while a mirin and soy sauce bring it all together. 16 ounces shredded cabbage
- 2 cloves garlic
- 1-inch piece ginger
- 1 bell pepper
- 6 ounces shishito peppers
- 8 ounces Hodo Soy 5-spice tofu
- 1 tablespoon black mustard seeds
- 1 teaspoon turmeric
- mirin stir fry sauce
- 1 tablespoon sambal chile
- 1 lime
*Peel and slice ginger into thin sticks.
*Rinse, cut bell pepper in half, deseed and slice into thin strips.
*Rinse and pick stems off shishito peppers and slice in half.
*Slice tofu horizontally into 1/4-inch by 2-inch planks.
Stir fry, simmer
Nutrition per serving: 25