the gluten free chef
Spicy Garden Tomato & Cabbage Stirfry
1/2 small green cabbage, washed and sliced
1 12 ounce can chickpeas, drained
1 12 ounce can corn, drained
3 small ripe vine tomatoes, diced
1 small onion, sliced thin
1/4 cup minced garlic
2 small habanero peppers, diced
1 + 1/2 cups firm tofu diced
1 tablespoon red pepper flakes
2 tablespoons vinegar
1/2 cup water
1 tablespoon brown sugar
olive oil to coat pan + frying tofu
To taste: onion powder, salt, black pepper, garlic powder
1. Coat medium cast iron skillet with olive oil and pan fry tofu chunks over medium heat until browned on each side. Remove tofu and set aside.
2. Add garlic and onions to pan and brown for 7 minutes. Add cabbage, vinegar, peppers, red pepper flakes and season to taste. Reduce heat to a simmer and add 1/2 cup water. Cover skillet.
3. Let cabbage cook down for about 15 minutes. After 15 minutes add corn, chickpeas, and tomatoes and continue sautéing for another 12 minutes. Add tofu and brown sugar coating stir fry. Turn off heat and let stirfry sit covered for an additional 5 minutes before serving.