- 1⁄4 cup tamari or light soy sauce
- 3 tablespoons sesame seeds, divided
- 2 tablespoons brown rice vinegar
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 1 pound firm tofu
- 1 tablespoon extra virgin olive oil or toasted sesame oil
- 4 tablespoons minced fresh ginger
- 4 large garlic cloves, minced
- 1⁄2 of a medium white onion, sliced lengthwise into crescents
- 2 carrots, cut diagonally into 1⁄2-inch pieces
- 1 cup sliced mushrooms
- 11⁄2 cups broccoli florets
- 2 cups chopped Chinese greens, such as bok choy or napa cabbage
- 1⁄2 of a small red or yellow bell pepper, cut into strips
- 1⁄2 cup chopped red cabbage
- Hot cooked brown rice
For the sauce, combine the tamari, 2 tablespoons of the sesame seeds, rice vinegar, honey, and sesame oil in a small bowl. Set sauce aside.
Cut tofu into bite-size pieces; set aside. Heat the olive oil in large skillet or wok over medium-high heat. Add the ginger and garlic and cook for 2 to 3 minutes. Add the onion, carrots, and tofu and cook for 2 minutes.
Reduce the heat to medium. Add the mushrooms and cook for 3 minutes or until the onion is transparent. Add the broccoli and cook for 2 to 3 minutes. Add the greens, bell pepper, and red cabbage and cook for 2 minutes more.
Add the sauce to the vegetable mixture in the skillet and cook for 4 to 5 minutes over low heat. Serve stir-fry with brown rice. Sprinkle with the remaining 1 tablespoon sesame seeds. Serves 4.