4 cloves of garlic
2 inch piece of fresh ginger
1 package firm tofu
6 small carrots cut into matchsticks
2 cups of shredded cabbage
1/4 cup chopped cilantro (or basil)
toasted peanuts or favorite nut
juice of 2 limes
2 tbsp soy sauce
2 tbsp fish sauce
1 tbsp sambal olek
Begin by measuring out sauce ingredients in a small bowl and put aside.
Have all of your ingredient chopped and ready to go. Once you begin to stir fry, the dish comes together very quickly. I find it easer to just put the onion, ginger and garlic in the food processor (or magic bullet) and make a paste out of it. You can easily dice it instead though.
Slice carrots and finely chop defrosted tofu. A frozen block of tofu will defrost in the microwave in a few minutes. Once dethawed, remove it from it’s package and squeeze out as much of the liquid as you can without breaking the tofu. Freezing and dethawing gives you a chewier texture making it more meat like.
Add 1 tbsp of coconut oil to a heated wok. Begin by frying the onion mixture until the edges start to brown (always use a very high heat with a wok and constantly stir veggies). Add tofu and carrots and stir fry another 5-7 min until carrots begin to soften. Add cabbage and your sauce. Stir fry until veggies are the desired consistency. Remove from heat.
For the cabbage I just microwaved it until it was soft (2 min). This makes it pliable and ready stuff. Place your veggies along the cabbage leaf along with some bean sprouts and a sprinkling of chopped nuts. Roll like you would a burrito.