Cabbage-Radish with Tofu Stir-Fry

Preparation Time: 5 mins. Cooking Time: 20 mins. Serving: 3-4 servings

Ingredients:

1/2 Shredded Cabbage

1/2 Shredded Carrot

1/2 Shredded Radish

Tofu

2 Medium Eggs

1 stem of Green Onion

For Sauce Mixture:

1 tsp Light Soy Sauce

1 tsp Oyster Sauce

1/3 tsp Salt

1/3 tsp Chicken Bouillon

Directions:

1. In a large bowl, sprinkle the red onion with salt and stir to combine. In a
medium bowl, stir together the cornstarch and 1 tsp salt. Add the tofu and toss
to coat.
2. Heat 2 tbsp. of oil in a large cast-iron skillet over medium-high heat. Add the
shredded cabbage, carrots, and radish. Cook, undisturbed, until charred
underneath, 3 to 4 mins. Stir, spread into an even layer, and cook,
undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes.
Set aside.
3. In the same skillet, heat the remaining 2 tbsp. of oil over medium-high. Beat
two eggs until golden on all sides and become hard-scrambled eggs, adding
more oil and scraping the bottom of the pan as necessary.
4. Stir-fry chopped green onion and minced garlic until the aroma comes out.
Followed by adding the cabbage-radish mixture and fried crushed tofu. Stir to
combine in low-medium heat to not overcook the vegetables. Pour the mixture
of light soy sauce, oyster sauce, pinch of salt, and chicken bouillon.
5. Serve hot on a plate. Optionally, add the cooked tofu towards the end of
cooking and put sesame seeds, and chopped green onions. And now you’re
ready to serve and enjoy!