• In a small bowl, mix together the sauce ingredients. Set aside.
• Heat the oil in a large wok over medium heat. Crumble in the tofu with your hands. Add the mushrooms and sauté, stirring occasionally, for 8-10 minutes. The mixture should be dry and beginning to brown.
• Add the garlic, ginger, whites of the green onions, salt, and half the sauce. Stir together and cook for another 2-3 minutes.
• Add the cabbage and carrot and mix everything together. Sauté for another 5 minutes or until the cabbage is slightly wilted. Add the rest of the sauce and cook for another 2 minutes or until the mixture is combined and any liquid has reduced.
• Remove from the heat and top with the remaining green onions, sesame oil, and chopped cilantro. Serve over rice and enjoy!

Meal Prep Instructions

• Prep the sauce in advance and store in an airtight glass jar in the fridge.
• Chop the vegetables in advance and store in separated airtight containers.