– 2 tbsp of olive oil– 1 sp of sesame oil– 1 small onion, finely chopped– 1 small head of cabbage, shredded– 1 1/2 C of shredded carrots– 1 14.5-oz can of crushed tomatoes– 4 C of water– 2 C of vegetable broth– 1 14-oz tub of extra firm tofu– 1/3 C of soy sauce– 1/3 C + 2 tbsp of rice wine vinegar– 1 tbsp of freshly ground pepper– 1 tbsp of crushed red pepper– 1 3/4-inch piece of fresh ginger, finely chopped
In a large pot, heat the oil over medium heat. When hot, add the onion and sauté for 3 to 4 minutes. When the onions become tender and translucent, add the cabbage, carrots, tomatoes, and cook for another 2 to 3 minutes.
While the cabbage is simmering, cut the tofu into bite-size pieces. Add the tofu and the remaining ingredients to the pot. Cook over high heat until the soup begins to boil.