Light and Easy Summer Stir Fry
1 onion, sliced thin
6 cloves garlic, sliced thin
1/2 head white cabbage, sliced
1/2 head purple cabbage, sliced
1 head bok choy, sliced across width
4 large carrots, julienned
Organic baked tofu, diced (see pic below)
Organic Tamari (gluten free soy sauce)
Seasoned rice vinegar
2 tbsp sesame oil
2 tbsp grapeseed oil
In a large pot or wok, saute onion and garlic in sesame and grapeseed oil until caramelized.
Add remaining vegetables and cook until slightly soft but veggies still have a bit of crunch.
Add tofu and saute another 3 minutes.
Add tamari and vinegar to taste.
Serve over rice.