Veggie sautee

1 medium onion, cut in half and sliced medium thick
1 tbspn vegetable broth
4 medium cloves garlic, pressed
1 tbspn minced fresh ginger
1 red capsicum, cut into 1/2-inch pieces
1 cup sliced fresh shiitake mushrooms (remove stems)
2 cups sliced green cabbage
5 oz extra firm tofu cut into 1/2-inch cubes
2 tbspn tamari/soy sauce
1 tbspn rice vinegar
2 tbspn chopped fresh coriander
1 tbspn sesame seeds
Salt and white pepper to taste


Slice onions and press garlic and let sit for 5 minutes to bring out their health-promoting properties.
Prepare rest of vegetables.
Heat 1 tbspn broth in a stainless steel wok or 12 inch skillet. Healthy Sauté onion for about 2 minutes in broth over medium-high heat, stirring constantly.
Add capsicum, mushrooms, and cabbage. Continue to stir-fry for another 2 minutes. Add garlic, ginger and continue to cook stirring for another 2-3 minutes.
Add rest of ingredients and cook for another 2 minutes. Sprinkle with sesame seeds.