Cabbage Stir-Fry with Tofu

Drizzle of oil (use veggie broth for oil free)

1 (14 to 16-ounce) block extra-firm or super-firm tofu, grated using the largest holes on a box grater (for super-firm: no pressing just dry, extra-firm: quick press and pat dry before grating)

½ medium head savoy cabbage, core removed, thinly sliced

3 large cloves garlic, minced

subheading: For the stir-fry sauce:

¼ cup soy sauce or tamari (preferably low sodium)

3 to 4 tablespoons rice vinegar

1 Tbsp plus 1 tsp maple syrup

2 teaspoons minced or grated ginger

2 teaspoons toasted or regular sesame oil (optional)

2 teaspoons hot sauce (optional)

½ teaspoon ground white pepper

subheading: Optional for a thicker sauce:

2 teaspoons cornstarch mixed in 1 tablespoon plus 1 teaspoon water

4 scallions, thinly sliced (green and white parts) (optional)

Directions at instagram.com

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