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Tofu and Cabbage Stir Fry

Tofu Cabbage Stir fry as leftovers
I wouldn't say that tofu is our family's favorite food, but I have concluded that it is relatively inexpensive and easy to prepare dishes that satisfy the family. I purchased Sprout's organic tofu to try it out for the first time and I am pleased and will likely prepare tofu in the future.
Our latest tofu dish turned out full of flavor. I got the recipe from HERE.
I made about twice as much and altered the recipe to fit what I had (dry ground ginger instead of fresh, half rice and half apple cider vinegar instead of sherry, olive oil instead of peanut oil, no chilies).

Dry about 14 ounces tofu, dice small and coat lightly with corn starch. 
Fry in 1 Tbsp olive oil until evenly light brown.
Add 1-2 Tbsp soy sauce and cook 1-2 minutes.
Remove cooked tofu from pan and set aside. 

Saute on Med-High heat, adding in this order:
1 Tbsp olive oil
1/4 white onion
3-4 green onions (white parts)
2 Tbsp minced garlic
1-2 Tbsp ground ginger
1/4-1/2 head green shredded cabbage
2-3 shredded carrots

After cabbage begins to wilt slightly, add:
2 Tbsp vinegar (I used rice and apple cider)
1 Tbsp white sugar

Stir and cook until crisp.
Add cooked tofu into stir fry. Add additional soy sauce, salt and/or vinegar to taste.
Top with chopped green onion greens and roasted sesame seeds and serve over rice or other grain.


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Preheat OVEN to 400 degrees.
1 ½ CUP sugar
½ CUP shortening
½ CUP margarine (softened)
2 eggs

2 ¾ CUPS flour
2 TEASPOONS cream of tarter
1 TEASPOON baking soda

Add more flour if needed to be able to make firm balls out of the dough. Shape dough into 1-1½ inch balls and roll in cinnamon sugar. Place about 1-2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until set. Cool on wire rack.

Recipe makes about 48 2-inch cookies.
Estimated prepare and bake time is 30-40 minutes.
NOTE: An additional 1/2 cup of flour may be added for more fluffy cookies (as shown in photo).