1. 1 tablespoon toasted sesame oil
  2. 2 cloves of garlic, peeled and crushed
  3. 1 onion, thinly sliced Crescents
  4. 10 fresh shiitake mushrooms, thinly sliced or dried shiitake mushrooms
  5. ½ block of tofu, cut into small cubes
  6. 1 head broccoli, cut into medium chunks cut
  7. 1 head cabbage, core removed and thinly sliced
  8. 3 tbsp. Tamari or Shoyu (organic soy sauce)
  9. 1 tbsp. tablespoons white miso paste dissolved in two tablespoons water
  10. 1 tablespoon freshly squeezed ginger juice
  11. 1 tablespoon balsamic vinegar
  12. 2 tablespoons toasted sesame seeds


Squeeze the tofu in paper towels to absorb excess water.

In a mug, whisk together the soy sauce, miso paste, ginger juice, and vinegar and set aside .

  • Heat the toasted sesame oil in a wok over medium heat and add the garlic, onion and mushrooms, mix well and cook for 5 minutes.
  • The diced tofu and cook over high heat for 5 minutes, stirring occasionally.
  • Add the kale, stir and cover, 5 minutes or until light green, adding a little water if needed.
  • Add broccoli 3 or cover for 4 minutes, if pan seems dry add a little more water.
  • Remove from heat. Stir in the dressing.
  • Serve in small bowls and sprinkle with toasted sesame seeds.



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