Add vegetable oil to a large sauté pan and turn to medium-high. Add onions, carrots, cabbage, and broccoli. Cook 15 minutes, or until desired tenderness.
2 cup Broccoli florets, 1 Carrot, large, ½ Onion, large, 2 tbsp Vegetable oil, 1 cup Cabbage, red
Add garlic, ginger, and red pepper flakes, cook for an additional 2 minutes.
2 Garlic cloves, 1 tbsp Ginger, ¼ tsp Red pepper flakes
Deglaze with vegetable stock and mix in the slurry. Lower to a simmer, add tofu and cook until sauce is thickened.
1 cup Vegetable stock, unsalted, ¼ cup Coconut aminos, 1 tbsp Cornstarch, 14 oz Crispy Tofu
Serve with a side of white rice
4 cups White rice, cooked