Since giving up meat I have been wanting to experiment with tofu but continually avoid it for fear of screwing it up royally. I know that is hard to do but some recipes are a little intimidating. But on Monday I decided to get over it and selected a simple tofu and cabbage stir fry recipe from the Student’s Vegetarian Cookbook. Idiot proof, right?
In this case I am happy to report, it was super simple!
What you’ll need:
- 1/2 head of small cabbage, chopped
- 1/2 block extra firm tofu cubed (to prep, sandwich the tofu between two plates and top with a heavy book for about 20 minutes to squeeze out all the excess water)
- Chopped garlic (I opted for two cloves)
- Teaspoon of fresh ginger (ours was moldy so I used powdered ginger instead)
- Vegetable oil
Heat a tablespoon of vegetable oil in a pan over medium/high heat. Add tofu and cook, stirring often, until the cubes are slightly browned. It took about 5 minutes for me. Add the garlic and ginger and combine for about a minute. Transfer to a plate.
Add another splash of vegetable oil to the pan and cook the cabbage until soft, about 4 minutes. Add the tofu/garlic/ginger mixture and quickly combine with the cabbage before removing from the heat. Serve with a dash of soy sauce and sesame seeds if you have time on hand.
The verdict? Even Mike cleaned his plate and declared it (as someone who does not love tofu) very tasty. Major success in my book.
Do you cook with tofu?
