Audrey (moanaeyez) wrote in vegancooking,

Cabbage-tofu stir-fry:

I made this for my roommate and me for dinner, and we both loved it!

Have ready:
2 tbs. sesame seeds
1 tsp. chopped fresh ginger
6 cups shredded savoy or Chinese cabbage
1 lb. firm tofu, cut into 3/4 inch cubes

To make the sauce, mix together and set aside:
2 tbs. white wine vinegar
2 tbs. soy sauce
1 tbs. sesame oil
2 tsp. cornstarch
1 tsp. sweetner of your choice

Heat in wok:
1 tbs. vegetable oil

Add the sesame seeds and ginger, and stir-fry for 1 minute. Add the cabbage and stir-fry for 2 to 3 minutes. Add the tofu and stir-fry for 1 more minute. Pour in the sauce and cook 1 minute more, stir-frying to coat. Serve with rice or noodles.

Per cup: Calories 141, Total protein 7g, Soy protein 6g, Fat 8g, Carbohydrates 8g, Fiber 2g, Calcium 217 mg, Sodium 353mg


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As you can see, I had froze the tofu, hence the sponginess. Which was perfect since the sauce is really good, and the tofu soaked it right up :-)
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