Ingredients (4 servings):
2 tbs sesame oil, divided
1.5 cups organic tofu (extra firm), cut into dominoes
1 tbs ginger, minced
2–3 large garlic cloves, minced
4 cups cabbage, finely shredded
1 red bell pepper, julienned
1 cup carrots, cut into matchsticks
4 scallions, sliced (reserve one scallion for garnish)
2–4 tbs low sodium tamari sauce
1–2 tbs lemon juice
2 tbs water
salt + pepper, to taste
sesame seeds, to garnish
scallions, thinly sliced
soba or konjac noodles (low carb option)
pinch of red pepper flakes, optional
Directions:
1. Cut the tofu into dominoes and press between paper towels or dish cloth. Heat 1 tbs of oil in a pan, add tofu and cook for 5 – 8 minutes on each side, until lightly golden in color. Season with salt and garlic. Transfer tofu to a small plate.
2. Heat a 14 inch wok or large skillet over medium- high heat, add 1 remaining tablespoon of sesame oil, add garlic, ginger and cook for 1 minute. Add cabbage, red bell pepper, carrots, scallions, tamari sauce, lemon juice and water, stir fry for 5 – 7 minutes, or until cabbage wilts and veggies soften.
3. Add the tofu to the stir fry 2 minutes before done to warm through. Taste for seasoning, adding salt and pepper to taste.
4. Serve with cooked noodles of choice and garnish with sesame seeds and scallions.
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材料 (4份）：
2 大匙芝麻油, 分開
1.5 杯有機豆腐 (特硬), 切成骨牌
1 大匙薑, 切碎
2–3 個大蒜瓣, 切碎
4 杯高麗菜, 切碎
1 個紅甜椒, 切絲
1 杯胡蘿蔔, 切絲
4 根蔥, 切片 (保留一棵蔥用於裝飾)
2–4 大匙低鈉醬油
1–2 大匙檸檬汁
2 大匙水
鹽+胡椒粉, 適量
芝麻, 裝飾
蔥, 切成薄片
蕎麥麵或蒟蒻麵（低碳水化合物選項）
少許紅辣椒片, 可選
做法：
1. 將豆腐切成骨牌大小, 然後用紙巾或洗碗布壓緊。在鍋中加熱 1 湯匙油, 加入豆腐, 每面煎 5 至 8 分鐘, 直到顏色呈現淺金黃色。用鹽和大蒜調味。將豆腐轉移到小盤子裡。
2. 以中高火加熱 14 吋炒鍋或大煎鍋, 加入剩餘的 1 湯匙芝麻油, 加入大蒜, 薑, 煮 1 分鐘。加入高麗菜, 紅甜椒, 胡蘿蔔, 蔥, 醬油, 檸檬汁和水, 炒 5 至 7 分鐘, 或直到高麗菜和蔬菜變軟。
3. 出鍋前加入豆腐翻炒2分鐘, 使其熱透。嚐嚐調味, 加入鹽和胡椒調味。
4. 加入您選擇的麵條一起食用, 並飾以芝麻和蔥。