This recipe uses block tofu and red cabbage. You can substitute other types of tofu and vegetables, including green cabbage, zucchini, or broccoli. Enjoy the stir fry with cilantro as a garnish.
Heat the wok on high heat. Add the canola oil to the wok. Once the oil begins to shimmer, add the chopped green onion and garlic to the wok. Allow the aromatics to cook until golden, about 1 minute.
Add the sliced cabbage, carrot, and mushrooms to the wok. Toss continuously to ensure the vegetables cook evenly and don't burn. Stir until the cabbage has softened, about 4 minutes.
Add the sriracha and dark soy sauce. Stir to mix. If you want softer cabbage, add 2 tablespoons of water and cover the wok with a lid for 2 minutes to steam.
Add the cubed tofu to the wok. Use a spatula to toss the vegetables. Gently fold the vegetables from the bottom of the wok to the top, from the outside in. Keep an eye on it to make sure it doesn't burn.
Remove the wok from the heat and plate the stir fry. If you want to garnish the stir fry with cilantro, roughly chop the cilantro and sprinkle over the stir fry before serving.