Tofu Napa Scramble

Napa cabbage has a nice crunch when it is not overcooked. In this recipe, it is served in a light Chinese sauce and paired with high protein tofu.

Serves 3-4.

Ingredients:

• 8 oz firm or extra firm tofu
• 1 egg
• 2 Tbsp gluten flour
• 1/4 c green onion, minced
• 1/4 tsp ginger powder
• 1/4 tsp granulated garlic
• 1/8 tsp salt
• 1/2 Tbsp soy sauce
• 1 tsp vegetable oil
• 1 Tbsp soy sauce
• 1/2 Tbsp honey
• 1 Tbsp water
• 1/2 tsp toasted sesame oil
• 1 Tbsp white miso
• 1/2 medium Napa cabbage, cut in 1 inch pieces
• 1/2 Tbsp cornstarch dissolved in 1 Tbsp water

Directions:

For the Tofu:

1. Mash the tofu in a medium bowl. Beat in the egg with a fork. Add the gluten flour, green onion, ginger, garlic, salt, and soy sauce; mix well.
2. Coat the bottom of a large skillet with the oil. Place over medium low heat until the oil is hot. Drop the tofu mixture by rounded tablespoons and brown. Turn and brown the other sides.
3. Remove from heat and set aside.

For the Napa Cabbage:

1. In a small bowl, blend the soy sauce, honey, water, sesame oil, and miso.
2. Place the napa in a large pot and stir in the sauce mixture. Cook over medium heat for about 5 minutes, stirring several times.
3. Add the corn starch slurry and stir constantly until thickened, about 30 seconds. Gently fold in the tofu and blend.
4. Serve over rice and garnish with sliced green onions or a sprinkle of sesame seeds.