Marinated Tofu & Stir-fry

Measurements are approximate. Adjust as you see fit. This made about 3 servings.

Tofu Marinade
2 T 2 T 1 T + 1 t 2 t 1/2 t 2 1	Sweet & Sour Sauce, Plum Sauce, etc. Balsamic Vinegar Low Sodium Soy Sauce Chili Sauce Ginger Powder Garlic Cloves, minced Package firm tofu, drained and sliced into 4-6 steaks
Combine all ingredients, except tofu, in bowl and mix. Put tofu in large zip lock bag and pour marinade in. Seal with some air still in the bag and gently move tofu around to coat. Refrigerate for several hours, mixing occasionally. Bake in 375º oven for 30 minutes, flipping once.

Since the tofu takes longer than the stir-fry, I put the cabbage (below) in the left over marinade from the tofu while waiting to add it to the stir-fry.

Stir-fry
1 T 1 1/4 t 1-2 t 2 1/2 1/2 3	Canola Oil Onion Red Pepper Flakes Low Sodium Soy Sauce Garlic Cloves, minced Jicama*, cut into strips Cabbage, sliced Leaves Kale, sliced
Heat oil in frying pan on medium heat, add onion and red pepper flakes. When onion begins to brown add soy sauce. Reduce heat; add garlic and jicama. About 5 minutes before tofu is done add cabbage and kale. Serve over rice.

* What is Jicama? I find it similar in texture to Water Chestnut, but with a milder, sweeter flavour