Stir-Fried Ginger Cabbage with Sesame Soy Sauce

Creamy tahini and tangy ginger turn a quick stir-fry into something special.

1 teaspoon sunflower or other vegetable oil
16 ounces firm tofu (2 small or 1 large block), diced (or 1 pound boneless, skinless chicken breast, diced)
1 small onion, chopped (about 1/2 cup)
4 cloves garlic, minced and divided
2"" fresh ginger, peeled and grated, divided
1/2 medium cabbage, shredded (about 4 cups)
3 large carrots, peeled and sliced into half-moons
2 tablespoons tahini (sesame paste)
1 tablespoon reduced-sodium tamari (or soy sauce)
1 teaspoon rice wine vinegar

Heat a large skillet or wok over medium-high heat. Add the oil to the hot pan, then add the tofu and onions when the oil is hot.
Cook for five minutes, shaking the pan often but not stirring. (The tofu will release from the pan when it's ready.) Add half the garlic and ginger, plus cabbage and carrots. Stir to combine and continue cooking for about 10 minutes, until the vegetables are tender and starting to get some color.
Meanwhile combine the remaining garlic and ginger with the tahini, tamari and vinegar in a small food processor or blender. Pulse to combine, then add 1/4 cup water and process until smooth and pourable. Add additional water if necessary. (Tahini will initially thickened when mixed with other liquids, then will thin out.)
Pour the sauce over the stir-fry, stir well to evenly coat, and remove from heat.
Serve immediately.

Serving Size: Serves 4. About 1 1/2 cups per portion.

Number of Servings: 4

Recipe submitted by SparkPeople user SP_STEPF.