Contributed by (Adapted from www.all-creatures.org)

Ingredients

3 lb Chinese Cabbage, rinsed & cut into 2” pcs
1 lb Tofu, firm, cut into 1” inch cubes
1 Onion, large, sliced into Ľ” pieces
1 Carrot, large, thinly sliced
2 Tbs Garlic, crushed
2 tsp Ginger, ground
1 tsp Mustard, powdered
1 tsp Oregano
1/4 tsp Cayenne Pepper, powdered (optional)
4 Tbs Soy Sauce
2 Tbs Flour

Instructions

Add the onion, garlic and carrot to the wok.. Add a little water and the ginger, mustard, oregano, and cayenne pepper. Stir fry in the water until the onions become slightly translucent. Turn off heat. Add the cabbage and the tofu to the wok. Mix the soy sauce, flour, and a little water in a cup and set aside. Turn on wok heat and continue stir frying until the cabbage becomes wilted. If necessary, add a little water to keep ingredients from sticking. Add the soy sauce mixture and stir rapidly until all the liquid in the wok is absorbed into a clear starch-thickened sauce.

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