# What You'll Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 1 tablespoon cornstarch
03 - 1 tablespoon neutral oil such as sunflower or canola
→ Vegetables
04 - 2 cups green cabbage, thinly sliced
05 - 1 cup kale, stemmed and thinly sliced
06 - 1 cup spinach, roughly chopped
07 - 1 large carrot, julienned
08 - 3 green onions, sliced
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated
→ Sauce
11 - 3 tablespoons low-sodium soy sauce or tamari
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon toasted sesame oil
14 - 1 teaspoon maple syrup or agave nectar
15 - 1/2 teaspoon white pepper
→ Garnish
16 - 1 tablespoon sesame seeds
17 - Chili flakes, optional
18 - Extra sliced green onions
# Cooking Steps:
01 - Pat tofu dry and cut into small cubes. Toss with cornstarch to coat evenly. Heat neutral oil in a large skillet or wok over medium-high heat. Add tofu and pan-fry until golden on all sides, approximately 6 to 8 minutes. Remove and set aside.
02 - In the same pan, add minced garlic, grated ginger, and sliced green onions. Sauté for 1 minute until fragrant.
03 - Add sliced cabbage, kale, and julienned carrot to the pan. Stir-fry for 3 to 4 minutes until tender but still vibrant.
04 - Add chopped spinach and cook for 1 minute until wilted.
05 - In a small bowl, whisk together soy sauce or tamari, rice vinegar, toasted sesame oil, maple syrup or agave nectar, and white pepper.
06 - Return cooked tofu to the pan. Pour sauce over tofu and vegetables. Toss gently until everything is well coated and heated through, approximately 2 minutes. Serve hot, garnished with sesame seeds, extra green onions, and chili flakes if desired.
