Step 1

Pat the tofu dry and crumble it into a large bowl. You can keep some chunks bigger and break them apart in the pan. Marinate the tofu in 2 tbsp of coconut aminos and 1/4 tsp salt for 15 minutes.

Step 2

Heat a large skillet on medium heat for 1 minute, then add in the avocado oil.

Step 3

Place the crumbled tofu in the pan and flatten it down with a wooden spatula. Cook the tofu for about 5-6 minutes on one side without flipping it. After about 5 minutes, give the tofu a toss and flatten it into the pan again. Let this side cook for another 5 minutes before flipping. Repeat until the tofu is completely browned- it should take about 25 minutes.

Step 4

After about 25 minutes, add the diced onions into the pan with the tbsp of sesame oil and cook on medium heat for about 5 minutes, until the onions begin to soften. After 5 minutes, add in the cabbage mix and stir together.

Step 5

In a small bowl, mix together the coconut aminos, garlic, ginger, green onion, rice vinegar, sriracha, salt & pepper.

Step 6

Pour the sauce into the pan, and let the mixture cook over medium heat for 5-7 minutes.

Step 7

Serve over rice and top with sesame seeds, green onions and sriracha!