Lemon and garlic tofu stirfry with cabbage "noodles"

Sometimes you get the seasonings just right, and the combined dish is far more flavoursome than it should logically merit. This is one such dish! Mere odds and ends at the end of the week, but filled with crisp juicy vegetables and a mingling of ginger, garlic and lemon. In an attempt for a lighter sort of meal, there are spring cabbage "noodles" instead of rice or the more conventional noodles.

1 piece tofu, diced small

1/8th lemon, juiced

1/4 clove garlic, minced

Herbamare (herb infused salt) or sea salt

Black pepper

1 tsp tamari or soy sauce

Grapeseed oil

1" piece ginger, cut to thin matchsticks

3/4 clove garlic, sliced to thin slithers

2 spring onions, sliced thin on the diagonal

3 dried shiitake mushrooms, rehydrated and thinly sliced

3" long round of spring cabbage, thinly sliced (makes about half cup in quantity)

4 leaves napa cabbage, thickly sliced (also known as "Chinese Leaf")

1 - 2 tsp fish sauce

2 - 3 tsp oyster sauce

Mix the lemon juice, 1/4 clove minced garlic, tamari, salt and pepper in a bowl, and add the diced tofu. Mix gently and leave to marinate.

Prepare the remaining vegetables, and then heat up some oil to cover the bottom of a wok. When it's quite hot, add the tofu and stir fry 'til a little crispened. Remove to a bowl, clean wok, and return it to the heat.

With a little more oil, stir fry the ginger for 30 seconds or so, then add the shiitake mushrooms. Cook for a minute, keeping everything moving on a high heat.

Add the spring cabbage, mix in well, then pour in a few tablespoons of water to get steam going. Cook cabbage for a minute or two, until just tender but not too soft.

Stir in the garlic, and fry for 30 seconds or so, before adding the white stalk parts of the napa cabbage. Sprinkle in the fish sauce, and stir fry all this for approximately 1 minute. Keep an eye on the napa cabbage to make sure it's not overcooking.

When everything looks nearly done and to your liking, add the spring onion and remaining leafy, non-stalk napa cabbage. Add the oyster sauce, and mix everything through on a low heat. Adjust seasoning to taste, and you're ready to serve.

Dish up the stir fry into a bowl, and scatter with the lemon and garlic tofu. Sprinkle with a little shichimi togarashi for a bit of spice, and dinner is served.