Tofu Cabbage Bowl

This recipe works well with firm tofu or tempeh – protein packed. If you prefer tempeh, you can swap it for that instead. 

Ingredients:

• 450g firm tofu (or tempeh) cubed
• 150g shredded green cabbage
• 1 small shredded carrot
• 1 small chopped spring onion (green tips only)
• 1 TBSP sesame oil
• 1 TSPN garlic-infused oil
• 1 TSPN fresh ginger, minced
• 2 TBSP tamari
• 2 TSPN maple syrup
• ½ teaspoon black pepper, ground

For the Sauce:

• 120mL mayonnaise
• 1 TSPN sriracha
• 1 TSPN tamari

Method:

1. Heat sesame oil in a pan over medium heat. Add garlic-infused oil and minced ginger, then sauté for 30 seconds
2. Add tofu to the pan and cook until lightly browned. Stir in tamari, maple syrup and black pepper, then remove from heat
3. In a large bowl, combine the shredded cabbage and carrots. Top with the cooked tofu
4. In a small bowl, mix the mayonnaise, sriracha, and tamari for the sauce until smooth.
5. Drizzle the sauce over the bowl, garnish with spring onion greens, and serve immediately