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Cabbage with Bean Curd with Recipe

It’s cabbage, green onions, and tofu in a slightly sweet yet slightly sour sauce. The sweetness comes from a little bit of sugar while the sour is from rice wine vinegar. It’s a quick and cheap meal. Sometimes I serve it with rice, sometimes I don’t.

cabbage with bean curd

Cabbage with Bean Curd

1 pound firm bean curd (tofu)
1 pound green cabbage
3 tablespoons peanut oil
1 bunch scallions, chopped
2 cloves garlic, chopped
2 tablespoons rice vinegar
1 tablespoon tamari
½ teaspoon sea salt
2 teaspoons sugar
1 tablespoon sesame oil

1. Drain and press the tofu. Cut into 1-inch squares. Cut the cabbage into 1/4-inch shreds and set aside.

2. Heat a wok or large skillet until it is hot. Add 2 tablespoons peanut oil and when the oil is hot, add the tofu. Fry bean curd on both sides until it is golden brown on both sides. Once golden brown, drain the tofu on paper towels.

3. Drain and discard the oil. Wipe the wok or skillet clean. Reheat the pan and add 1 tablespoons of oil. Put in the scallions and garlic and stir-fry for a minute or two. Then add the cabbage and the rest of the ingredients except the sesame oil. Continue to stir-fry until the cabbage wilts. Add the fried tofu to the pan. Then add the sesame oil and give the mixture a final turn. Serve at once.

Can serve with rice if desired.

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