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Mochi Melt

Everyone is looking for the easiest way to get a meal on the table. For the life of me, I cannot figure out why. I know we are all busy, but really? With all we do in a day, all the time we waste, we can't find a wee bit of time to devote to the joys of cooking? It's time to re-examine our lives and make our health a priority and it begins in the kitchen. 

But in the meantime, as you transition your life to include more cooking, this easy main course will serve you well and has nearly endless possibilities for variety. Served with a simple soup and a fresh salad, it's a feast any night of the week.
avocado oil
2 cloves fresh garlic, finely minced
6 slices fresh ginger, very fine matchstick pieces
1 red onion, thin half moon pieces
Sea salt
1 medium carrot, very fine matchstick pieces
1 cup finely shredded green cabbage
1 small sweet potato, very fine matchstick pieces
8 ounces extra firm tofu, small cubes
Soy sauce
1/2 package brown rice mochi, thinly sliced

Place a small amount of oil, the garlic, ginger and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and sautee until the onions are translucent, about 2 minutes. Add carrots, a pinch of salt and sautee for 1 minute. Stir in cabbage, a pinch of salt and sautee for 1 minute. Stir in sweet potato, a pinch of salt and sautee for 1 minute. 

Spread vegetables evenly over the surface of the skillet. Add tofu cubes, evenly distributing them over the vegetables. Season lightly with soy sauce to flavor the tofu. Top with mochi, covering the vegetables and tofu completely. Add about 1/4-cup water to the skillet. Cover, reduce heat to low and cook until the mocha melts, about 5 minutes. Serve immediately. 

Makes 3-4 servings. 


Frey Vineyards
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