Cabbage pad thai

Whisk 2 T soy sauce and 1 T olive oil together. Cube one block tofu and mix with the marinade. Bake in 400 F oven until crispy.

Slice one onion and sautee with 1 C shredded carrots and shitake mushrooms and one clove crushed garlic. Once onions are soft transfer to a separate plate

Whisk together 1 T cornstarch, 1 T brown sugar, 1 T olive oil, 1 T soy sauce

Sautee the cabbage. After 30 seconds add the sauce and fold into the cabbage until it is crisp tender

Serve cabbage topped with carrot/onion mixture and tofu. Garnish with crushed peanuts and cilantro if desired.