Best Veg: Sweet and Sour Tofu and Cabbage

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* Exported from MasterCook Mac *

 

Sweet and Sour Tofu and Cabbage

 

Recipe By : Best Vegetarian Recipes, Martha Rose Shulman page 276

Serving Size : 4 Preparation Time :0:00

Categories : Tofu

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound firm tofu

salt to taste

2 tablespoons peanut or canola oil

1 bunch scallions -- thinly sliced

- white and green parts

2 cloves garlic -- minced

1 tablespoon chopped fresh ginger

1 tablespoon soy sauce -- or more to taste

1/2 medium Napa cabbage -- about 10 cups

- cored and coarsely chopped

1 cup chopped peeled fresh tomatoes -- or canned

1/4 cup unseasoned rice wine vinegar

2 tablespoons light brown sugar

1 pinch cayenne -- optional

1 tablespoon cornstarch or arrowroot -- dissolved in

1/4 cup water

 

Sweet and sour cabbage has been a favorite of mine ever since my

first days of vegetarian cooking, before i knew anything about tofu.

Tofu works itself into this recipe beautifully, providing enough

protein for a substantial main dish. Serve with grains; consider

millet or bulgar, as well as rice.

 

1. Drain the tofu and cut into slabs about 1/2 inch thick.Bring 8

cups water to a simmer in a large saucepan, add about 1/4 teaspoon

salt, and the tofu. simmer for 3 to 4 minutes, drain, and transfer to

a bowl of cold water. Drain and blot the tofu dry,t hen cut the slabs

into slices, 1/4 to 1/2 inch thick. Blot dry again.

 

2. Heat the oil in a large heavy nonstick skillet or wok over

medium-high heat. Add the tofu in one layer, if possible. When it

begins to color, after a minute or two,f lip it over and cook on the

other side until it begins to color; or stir-fry, stirring

constantly, for 3 to 8 minutes. Add the white part of the scallions,

the garlic, and ginger. cook, stirring, for 1 minutes, until the

aromatics are fragrant and slightly colored. Add the soy sauce. Stir

together well so that they soy sauce seasons the tofu.

 

3. Add the cabbage and stir-fry for a couple of minutes, until the

cabbage begins to wilt. Add the tomatoes, vinegar, and sugar and

cook, stirring often, for 5 to 10 minutes, until the tomatoes have

cooked down a bit and the cabbage has wilted. Taste and add salt and

cayenne, if desired. Give the cornstarch or arrowroot a stir, and add

it to the pan. Cook, stirring, until the sauce thickens and glazes

the mixture (this should happen quickly).

 

4. Remove from the heat, sprinkle on the green part of the scallions,

and serve.

 

Advance preparation: The tofu can be simmered days ahead of time and

kept in water in the refrigerator.

 

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Per serving (excluding unknown items): 198 Calories; 10g Fat (42%

calories from fat); 18g Protein; 13g Carbohydrate; 0mg Cholesterol;

277mg Sodium

Food Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1 Other Carbohydrates

 

 

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