I know tofu tends to scare some people, and quite frankly sometimes it scares me too. One the one-hand, tofu is a processed, white block of tasteless, who-knows-what; yet on the other hand, tofu is a chameleon-like, soybean-based product that is loaded with calcium and protein and that has been a staple of asian cuisine for hundreds of years. I can't say that I use it all the time and know how to cook it optimally, but I pick it up from the store probably once every month or so and give it another try. It actually works pretty great in a stir-fry like this one, especially if you drain and press the tofu first. Marinating the tofu overnight or several hours before also helps make the tofu more flavorful... I didn't marinate the tofu this time because I didn't plan ahead that well, but it still tasted pretty flavorful. Maybe I'll try marinating next time.
TOFU AND CABBAGE STIR-FRY
INGREDIENTS:
1 tblsp sesame oil
1/2 block of organic, extra firm tofu, diced in small squares
1-2 cloves garlic, minced
1/2 onion, diced (scallions work great also)
1/2 head cabbage, thinly sliced
1 medium carrot, peeled and grated
2 tblsp soy sauce
Splash of rice vinegar
1 tsp ginger (preferably minced fresh, but powdered works also)
Optional: red chili flakes for an extra kick, toasted sesame seeds to top
DIRECTIONS:
1. Drain the tofu by putting it between several layers of paper towels or a kitchen towel, and press either with your hands or with a heavy pot until fairly dry.
2. Heat the sesame oil in a pan and add the tofu
3. Brown the tofu on both sides, about 3-4 minutes each side.
4. Once the tofu is done, add the remainder of the ingredients toss gently for about 8min or so until the cabbage is soft and everything is well incorporated. ENJOY!
