Cabbage and walnut stir-fry

12 oz/350 g white cabbage
12 oz/350 g red cabbage
4 tbsp peanut oil
1 tbsp walnut oil
2 garlic cloves, crushed
8 scallions, trimmed
8 oz/225 g firm tofu, cubed
2 tbsp lemon juice
1 cup walnut halves
2 tsp Dijon mustard
salt and pepper
2 tsp poppy seeds, to garnish
1. Using a sharp knife, thinly shred the white and red cabbages and set aside until needed.
2. Heat a wok over high heat for 30 seconds. Add the oils, swirl them around to coat the bottom, and heat for an additional 30 seconds. Add the garlic, cabbage, scallions, and tofu and stir-fry for 5 minutes.
3. Add the lemon juice, walnuts, and mustard to the wok and stir to combine thoroughly. Season with salt and pepper to taste and cook for an additional 5 minutes, or until the cabbage is tender.
4. Transfer the stir-fry to a warmed serving bowl, sprinkle with poppy seeds, and serve immediately.

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