Tofu Stir Fry with Fermented Ginger Carrot
- 2 cups cabbage (sliced)
- 1/2 cup red onion (sliced)
- 1 cup carrots (diced)
- 2 cloves garlic (diced)
- 1 block tofu (cut into bite size pieces)
- 1 can coconut milk
- 2 tbsp fish sauce (optional for vegan’s)
- Thai style red chili paste (to taste)
- Cooking oil
- Ginger Zarrot
- cilantro
- peanuts
- 1-2 cups cooked rice
- Heat 1 Tbsp oil in pan until warm u
- Add cabbage and carrot. Cook for 5 min or until vegetables start to soften. Add tofu and garlic. Cook several more minutes. Add coconut milk, fish sauce and chili paste. Continue to cook until sauce warm and vegetables desired consistency.
- Serve over cooked rice
- Top with cilantro, peanuts and ginger zarrots
- Stir Fry with Ginger Carrot Tofu Coconut by Zymbiotics. This pre and probiotic stir fry has a tangy rich ginger flavor that blends well in the dish.