STIR-FRIED CABBAGE, TOFU AND RED PEPPER
Start cooking the rice or quinoa that you will serve this with, prep your vegetables and make the stir-fry. The prep is the most time-consuming but there aren't too many ingredients. You can be sitting down about 35 minutes after you begin.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 15m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Cut the tofu into dominoes and drain between paper towels. In a small bowl or measuring cup combine the stock, 1 tablespoon of the soy sauce, the sugar, rice wine or sherry, and the sesame oil. Remove 1 tablespoon to a small bowl and stir in the cornstarch. Stir until it has dissolved. Have all the ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and stir-fry until golden, about 3 minutes. Add 1 tablespoon soy sauce (or to taste), toss together for a few seconds, and transfer to a plate.
- Swirl in the remaining oil, add the garlic and ginger to the wok and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute, or until it begins to soften, and add the cabbage and walnuts. Stir-fry for 1 minute, add salt and pepper to taste, and stir-fry for another 1 to 2 minutes, until crisp-tender. Return the tofu to the wok, stir in the walnuts and the stock/soy sauce mixture and stir-fry for another minute, until it has just about evaporated. Stir in the cornstarch mixture and stir-fry until the ingredients are lightly glazed. Remove from the heat and serve with quinoa or rice.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 497 milligrams, Sugar 2 grams
FINNISH CABBAGE AND TOFU OVER RICE
This is from "Sundays at Moosewood," with a few minor changes. The recipe as written calls for pressed tofu, but I like to freeze the tofu instead. When it's thawed and the moisture has been squeezed out, the texture changes to chewy and firm, rather than slippery and mushy. I always use the one-pound blocks stored in water, rather than the silken type.
Provided by Aunt Cookie
Categories Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To prepare the tofu:.
- Preheat the oven to 375°F Combine the marinade ingredients in a 9-inch baking dish. Cut the tofu into cubes or triangles. Place the tofu in the baking dish with the marinade.
- Bake, turning the tofu two or three times during the baking. Bake for 35-45 minutes.
- To prepare the cabbage:.
- While the tofu is baking, saute the onion in the oil in a large heavy skillet. When the onion is almost translucent, add the cabbage. Stirring occasionally, saute until the cabbage is somewhat reduced, about 5 minutes, but don't let the onion brown.
- Combine the sauce ingredients and pour the over the cabbage, stirring to coat. Remove from the heat. Cover the skillet with a lid or foil, and bake in a 375 F oven for 30 minutes.
- Serve the cabbage over rice or mashed potatoes (barley or egg noodles could be used instead). Top with minced pickle and baked tofu. Add a spoonful of sour cream, if desired.
Nutrition Facts : Calories 207.3, Fat 14.6, SaturatedFat 2, Sodium 1446.9, Carbohydrate 11.9, Fiber 3.6, Sugar 5, Protein 10.9
CABBAGE AND TOFU OVER RICE
49
Categories Vegetables Rice Vegetarian Main Dish Potatoes Tofu Barley Cabbage
Time 1h20m
Yield 4
Number Of Ingredients 36
Steps:
- Bake the tofu in its marinade in a 375℉ (190℃) for about 35 minutes, turning the cubes 2 or 3 times during the baking. Sauté the onion in the oil until translucent. Add cabbage, stirring occasionally, for about 5 minutes. Combine sauce ingredients and pour over cabbage. Add currants and stir to coat cabbage evenly with the sauce. Remove from the heat. Cover the skillet and bake in a 375℉ (190℃) oven for 30 minutes. Serve cabbage over rice, barley or mashed potatoes. Top with minced pickle and baked tofu.
Nutrition Facts :
STIR-FRIED TOFU WITH CABBAGE, CARROTS AND RED PEPPERS
This is a beautiful stir-fry using vegetables that are easy to keep on hand, as they all stay fresh for more than a week in the refrigerator.
Provided by Martha Rose Shulman
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place the tofu dominoes on paper towels. Place another paper towel on top and prepare the remaining ingredients.
- In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the tofu begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
- Swirl in the remaining oil and add the carrots, red pepper and cabbage. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender. Stir in the cilantro, and serve with grains.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 318 milligrams, Sugar 6 grams
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