Stir-Fried Tofu And Cabbage With Ginger
serves 2-4
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2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon corn starch
1/4 teaspoon fresh ground black pepper
4 teaspoons canola oil (2 teaspoons for the tofu + 2 teaspoons for the vegetables)
1 package extra-firm tofu, pressed for 20 minutes and cubed
1/2 medium head cabbage, thinly sliced
1 thumb ginger, minced
prep: 20 minutes
total: 40 minutes
small bowl
whisk
large nonstick sauté pan
tongs
1. Prep all the ingredients. In a small bowl, whisk together the soy sauce, vinegar, corn starch and a generous amount of black pepper.
2. Heat 2 teaspoons of the oil in a large nonstick sauté pan over medium-high heat. When the oil is hot and shimmering, add the tofu. Leave the tofu alone to brown on one side, 2-3 minutes. Stir the tofu and let it brown another minute or so, then remove it to a plate.
3. Add the remaining 2 teaspoons of oil to the pan. Stir in the cabbage and cook for 1 minute. Add half the ginger and a splash of water and cook, stirring occasionally, until the cabbage starts to wilt, 3-5 minutes.
4. Add the tofu and remaining ginger and cook, stirring often, until the cabbage become tender, 2-4 minutes more.
5. Give the sauce a quick whisk and then drizzle it into the stir fry. Cook until the sauce thickens, 1-3 minutes, and serve.
2. Heat 2 teaspoons of the oil in a large nonstick sauté pan over medium-high heat. When the oil is hot and shimmering, add the tofu. Leave the tofu alone to brown on one side, 2-3 minutes. Stir the tofu and let it brown another minute or so, then remove it to a plate.
3. Add the remaining 2 teaspoons of oil to the pan. Stir in the cabbage and cook for 1 minute. Add half the ginger and a splash of water and cook, stirring occasionally, until the cabbage starts to wilt, 3-5 minutes.
4. Add the tofu and remaining ginger and cook, stirring often, until the cabbage become tender, 2-4 minutes more.
5. Give the sauce a quick whisk and then drizzle it into the stir fry. Cook until the sauce thickens, 1-3 minutes, and serve.
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