This sounds so simple – and it is – but it tastes fabulous!

2 Tbsp. olive oil
1 pkg. soft tofu
1 med. head cabbage – savoy or napa work well
3 carrots – shredded
2 cloves garlic

1.5 Tbsp. oyster sauce
water
splash of mirin cooking wine

optional ingredients
1 Tbsp. minced leek

Put the oil in your pan & heat until it’s smoking.
Cube the tofu into 1″ cubes and set aside. Chop the cabbage and set aside. Peel and shred the carrots, mince the garlic and leeks.

When the oil is smoking, add the veggies. Add the oyster sauce, soy sauce and mirin to taste. Add a little bit of water & cover to let it cook down until the veggies are almost wilted. Add the tofu & cook 3-5 minutes more.

Serve with steamed rice.

Tags: Asian recipes, fall foods, family time, recipes, vegan recipes, vegetables, vegeterian cooking

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