Set a large pan or wok over medium heat and add about 1 tablespoon of water. Immediately after, add onions, garlic, and carrots. Cook and stir for 2 minutes.
Next, add the shredded cabbage to the pan or wok. Increase heat to medium-high heat. Stir and cook for 5 minutes. Add a splash of water when necessary throughout the cooking time to prevent sticking.
Next, add the frozen peas, cooked brown rice, cooked tofu scramble, and low-sodium soy sauce. Cook and frequently stir for another 5-8 minutes.
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Notes
Don’t fret if you don’t have the exact measurements for any given vegetable. Seriously, just use what you have.
You’ll want to start this recipe with pre-cooked rice.
I used brown rice, but use whatever type of rice you have.
You NEED to use a non-stick pan if you’re cooking without oil.
Adjust the soy sauce for more or less – depending on how you prefer your stir-fry.