Sesame Ginger Cabbage with Tofu and Shiitake
Serves: 4-6
  • 2-inch piece ginger - grated
  • 1 tablespoon plus 1 teaspoon tamari, plus more for the vegetables
  • 1 tablespoon rice vinegar
  • 2 teaspoons Sriracha or other hot sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon maple syrup
  • juice of 1 lime
  • 14 oz extra-firm tofu, pressed and cut in cubes or triangles
  • 1 tablespoon plus 2 teaspoons avocado oil or refined coconut oil - divided
  • 1 tablespoon plus 2 teaspoons toasted sesame oil - divided
  • 1-2 leeks - white and light green parts only, sliced
  • 8 oz shiitake mushrooms - stemmed and sliced
  • 1 small head green cabbage - sliced thinly
  • 1 medium carrot - julienned, cut into sticks or grated
  • sea salt
  • freshly ground black pepper
  • toasted sesame seeds - for garnish
  • green onions and/or cilantro - for garnish
  1. Combine the ginger, tamari, vinegar, Sriracha, sesame oil, maple syrup, and lime juice in a shallow dish or large bowl. Add the tofu and toss gently to coat. Leave to marinate while slicing the leeks, mushrooms, cabbage, and carrot.
  2. Warm 1 tablespoon of each avocado/coconut and sesame oil in a large pan over medium heat. Add the tofu, leaving the marinade behind in the dish. Fry the tofu for 5-6 minutes, flipping every minute or two, until browned on most sides. Remove the tofu from the pan and set aside in a bowl.
  3. Wipe the pan if needed. Add 1 teaspoon of each avocado/coconut and sesame oil to the pan, followed by the leeks and shiitake. Add a generous splash of tamari and sauté for 10-12 minutes, until the leeks are soft. Remove from the pan to the same bowl as the tofu and set aside.
  4. Add the remaining 1 teaspoon each avocado/coconut and sesame oil to the pan, followed by the cabbage and carrot. Add a couple pinches of salt and freshly ground black pepper, stir to coat. Sauté for about 5 minutes, until the cabbage wilts down by about ⅓-1/2 in volume. Add 1 tablespoon of purified water, cover the pan, and reduce the heat to a medium-low. Cook, stirring periodically, for 10-15 minutes or longer, until the cabbage is soft and caramelized in parts. Add the remaining marinade, increase the heat to a medium and sauté until it's absorbed, a minute or so.
  5. Add the reserved tofu and vegetables/mushrooms to the cabbage, toss gently to combine and let everything warm back through. Taste for salt and add another splash of tamari if needed. Serve sprinkled with sesame seeds and sliced green onions/cilantro.
Recipe by Golubka Kitchen at