Stir-Fried Cabbage, Tofu, and Red Pepper

1. Prepare the Tofu

Drain 12 ounces of firm tofu and slice it into bite-sized pieces. Pat the pieces dry with paper towels.

2. Make the Sauce

In a small bowl, whisk together 1/2 cup of stock with 2 tablespoons of soy sauce, 1/2 teaspoon of sugar, 1 tablespoon of rice wine vinegar, and 2 teaspoons of sesame oil.

3. Prepare the Cornstarch Slurry

Dissolve 1 teaspoon of cornstarch in a tablespoon of the stock mixture to create a slurry.

4. Fry the Tofu

Heat a wok over high heat with 1 tablespoon of peanut oil. Stir-fry the tofu with a splash of soy sauce for about 3 minutes until golden and crisp. Set aside.

5. Sauté Ginger and Garlic

Add minced ginger and garlic to the wok and stir-fry for no more than 10 seconds.

6. Add Red Pepper

Stir-fry the red pepper strips for about 1 minute to soften slightly.

7. Cook Cabbage

Add chopped cabbage to the wok with the red peppers, season with salt and freshly ground pepper, and stir-fry for 2 to 3 minutes until tender yet crisp. Toss in 1/4 cup of broken walnuts.

8. Combine and Finish

Return the tofu to the wok with the vegetables, add the stock mixture and the cornstarch slurry, and stir continuously for about a minute until the sauce thickens.