Ingredients:
(Makes 2 entree portions)
Several leaves green lettuce, chopped
Handful shredded/chopped green cabbage
2 green onions, sliced
1/2 red bell pepper, thinly sliced
2 mushrooms, thinly sliced
1 carrot, diced
3 shitake mushrooms, diced
1/2 brick firm tofu, cut into 1/2" cubes
2 Tbsp. canola oil
1 Tbsp. + 1 Tbsp. toasted sesame oil
1 Tbsp. + 1 Tbsp. rice vinegar
1 Tbsp. + 1 tsp. crushed garlic
1 Tbsp. + 1 tsp. crushed ginger
3 Tbsp. orange juice
1 Tbsp. soy sauce
Black pepper, to taste
Lemon juice, just a squeeze
Directions:
1. Heat canola oil in wok over high flame. Add tofu and mushrooms, stirring gently.
2. Continue cooking tofu, allowing it to just start to brown on one side before stirring and turning, unsticking as you go.
3. Add 1 Tbsp. sesame oil, 1 Tbsp. rice vinegar, 1 Tbsp. garlic, and 1 Tbsp. ginger to the wok, stirring to coat tofu thoroughly.
4. Continue cooking tofu until browned on all sides.
5. Combine all remaining veggies in medium bowl. Lay cooled tofu over the top.
6. Mix orange juice, soy sauce, black pepper, lemon juice, and remaining garlic, ginger, sesame oil, and rice vinegar in a small bowl. Pour over salad and serve.
Notes:
*Great to take with you to work or school for lunch. Just separate the tofu from the veggies and keep dressing in a small container.
*To make kid-friendly, cook veggies (minus lettuce and cabbage) with tofu and add spinach leaves.
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