8 oz (200g) tofu gan, in thin strips
1/2 head medium cabbage, finely shredded
1 small onion, chopped
For the sauce:
2 tablespoons soy sauce
2 tablespoons sherry
1 inch ginger root, sliced
1 small clove garlic, smashed
400 g (16 oz) udon noodles
Stirfry onion and cabbage shreds in a small amount of oil until cabbage starts to collapse. Add tofu gan strips and sauce, toss well. When cabbage is cooked to your liking, add the udon noodles and toss until heated through.
This is one of my omni husband's inventions for the veggie table.