2 tsp oil (peanut, rice bran, vegetable, etc.)
14-oz package extra-firm tofu, drained well and diced
8 oz sliced cremini mushrooms
2 scallions, thinly sliced (white and green parts)+ extra for garnish
1 clove garlic, peeled and sliced
6 cups thinly shredded cabbage (1/2 of a large head of cabbage)
1/3 cup roughly chopped cashews
1-1/2 Tbsp sesame oil
3 Tbsp reduced-sodium soy sauce
2 Tbsp oyster sauce (omit for vegetarian)
1 Tbsp cornstarch mixed with 2 Tbsp water
Cooked white or brown rice (3/4 cup per person)
In a wok or large frying pan, heat the oil over high heat.
Stir-fry the tofu, mushrooms, and scallions for 3-4 minutes. Add the garlic, and stir for another 30 seconds.
Pile all of the cabbage and cashews into the wok, and drizzle with the sesame oil. Stir some of the tofu mixture up and over the cabbage. Cover the wok, and cook for 2-3 minutes, to wilt the cabbage.
Uncover the wok, add the soy sauce (and oyster sauce, if using), and keep stir-frying to distribute the ingredients.
Make a small well in the center of the wok, and pour in the cornstarch-water mixture. It will thicken the liquid almost instantly. Stir to coat all of the vegetables.
Serve hot, over cooked rice, garnished with sliced scallions.