Ingredients
- 1 small onion (cubed)
- 2 medium carrots (small roll cut)
- 2 stalks of celery (sliced into ½” pieces)
- 5 rounds of Jinenjo (sliced ½” each and cut into quarters)
- Red cabbage (shredded)
- ½ block tofu (cubed)
- Grated ginger
- Cold pressed extra virgin olive oil
- Tamari soy sauce
Preparation
Heat up a couple Tbsp of olive oil, add the onions and saute them while stirring often until they are translucent. Stir in the carrots and celery and cover for a couple of minutes. Then add the tofu, jinenjo, and red cabbage, stir well, cover with a lid. Saute for another 5 to 10 minutes, stirring often. Adding a little water if it gets too dry, continue to stir until the vegetables are cooked but not too soft. Add soy sauce. Cook another minute, add the ginger juice and serve.