Quick and easy tofu cabbage noodle bowl with lots of veggies and cabbage noodles. This meal takes less than 30 minutes to prepare. It's tasty, vegan and gluten-free!
Toppings: sesame seeds, cilantro and/or green onionoptional
Instructions
In a small bowl combine the vegetable broth, tamari, hoisin sauce, garlic, ginger, maple syrup, rice wine vinegar and sesame oil. Set aside.
Cut the pressed and drained tofu into small cubes, about ¼-inch.
Heat 1 Tablespoon oil in a large wok or skillet over medium high heat. Once hot, add the tofu and stir-fry until golden on all sides, about 5-7 minutes. Season with salt and pepper, toss again and transfer to a plate.
Add the remaining olive oil to the same skillet. Add the broccoli, bell pepper and carrots for 2-3 minutes, or until they begin to soften. Then add the cabbage. Stir-fry for 1 minute, add salt and pepper to taste, and stir-fry for another 1-2 minutes.
Return the tofu to the skillet. Add the sauce and stir-fry for another minute. It’s okay if there’s still a little liquid in the pan. Remove from the heat and serve.