Tofu and Parsnip Stir-Fry with Cabbage and Mushroom

Ingredients

• 400 g firm tofu
• 3 medium parsnips
• 300 g red cabbage
• 250 g mushrooms
• 2 cloves garlic
• 1 inch, grated fresh ginger
• 3 tbsp coconut aminos
• 1 medium red bell pepper
• a handful, chopped fresh coriander
• 2 tbsp sesame seeds
• to taste black pepper
• a pinch cayenne pepper
• 1/4 cup water

Steps

1. 1. Press the tofu for 15 minutes to remove excess moisture, then cut it into cubes.
2. 2. Peel and slice the parsnips into thin strips. Chop the red cabbage and red bell pepper into bite-sized pieces. Slice the mushrooms.
3. 3. In a large pan or wok, add the cubed tofu and cook over medium heat for about 5 minutes until golden brown, turning occasionally for even cooking. Remove from the pan and set aside.
4. 4. In the same pan, add the water, garlic, and ginger. Sauté briefly until fragrant, about 1 minute.
5. 5. Add the parsnips and cook for about 5 minutes until they start to soften.
6. 6. Add the red cabbage, mushrooms, and red bell pepper. Stir-fry for another 5-7 minutes until all veggies are tender and vibrant.
7. 7. Return the cooked tofu to the pan. Pour in the coconut aminos and add black pepper and cayenne pepper to taste. Stir well to combine everything and heat through for 2-3 minutes.
8. 8. Remove from heat and sprinkle with fresh coriander and sesame seeds before serving.

Notes

• Feel free to adjust the levels of cayenne pepper according to your spice tolerance.

Substitutions

• If unavailable, use another leafy green instead of red cabbage.