How To make Cabbage & Tofu Over Rice
TOFU & MARINADE:
24 oz Pressed tofu
1 tb Vegetable oil
2 1/2 tb Tamari
1 tb Worcestershire sauce
1/2 ts Ground allspice
CABBAGE:
1 md Onion, chopped
2 tb Vegetable oil
4 c Shredded cabbage
SAUCE:
2 tb Tomato paste
1 tb Vinegar
1 ts Dill
1 ts Salt
1/2 ts Sweet Hungarian paprika
Black pepper 1/4 c Water
TOPPING:
1 tb Currants
Cooked rice, barley or -- mashed potatoes 1 ea Dill pickle, minced
Bake the tofu in its marinade in a 375F for about 35 minutes, turning the cubes 2 or 3 times during the baking. Saute the onion in the oil till translucent. Add cabbage, stirring occasionally, for about 5 minutes. Combine sauce ingredients & pour over cabbage. Add currants & stir to coat cabbage evenly with the sauce. Remove from the heat. Cover the skillet & bake in a 375F oven for 30 minutes. Serve cabbage over rice, barley or mashed potatoes. Top with minced pickle & baked tofu.
How To make Cabbage & Tofu Over Rice's Videos
Chinese Stir Fry Tofu & Vegetables Recipe (Chinese Vegetarian Recipe)
Chinese Stir Fry Tofu & Vegetables Recipe (Chinese Vegetarian Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.
You don't have to be vegetarian to embrace tofu as an ingredient. Made from soya beans, it's not only high in protein and calcium, but it has an exceptional ability to absorb flavours through spices and marinades, making a truly tasty addition to a stir-fry.
Ingredients:
300g tofu
1 green pepper
1 carrot
Quarter of a small cabbage
1 spring onion
3 cloves garlic
1cm of ginger root
2 tablespoons dark soy sauce
Method:
Chop the garlic, ginger and spring onions
Thinly slice the carrot & slice pepper
Cut cabbage into bite-size
Place these on a dish for later
Cut tofu into bite-sized cubes
Heat 1 litre of cooking oil in a wok until smoking hot
Slowly place tofu into the oil
Deep fry for 5 minutes until light brown
Remove from oil and drain
Heat 2 tablespoons of oil in the wok
Add the garlic, ginger and spring onions
Fry for few seconds
Add the mixed vegetables
Stir-fry for 2 minutes
Add the tofu & soy sauce
Add salt to your taste
Stir-fry for 2 minutes
Transfer to a dish and serve
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Tofu Stir Fry, my latest weeknight obsession
Get the recipe for my favorite tofu stir fry here!
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IN THIS VIDEO
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Shaoxing wine: (or buy it at East Asian grocery stores for much cheaper!)
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???? KEY MOMENTS
00:00 I'm obsessed with this stir fry
00:13 Prepping the veggies
00:52 Prepping the aromatics
01:20 The Sauce
02:58 Prepping the tofu
05:17 Cook the rice + chop cilantro
05:40 Cooking the stir fry
08:17 Taste test and final thoughts
Napa Cabbage Tofu Soup (白菜豆腐汤) Recipe
A super fast and easy napa cabbage tofu soup with mushrooms simmered in chicken broth for a comforting and hearty taste. It is a great side dish to add to your dinner table for extra color and nutrition. Recipe ➡︎
⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎
INGREDIENTS
4 cups chicken broth
4 slices ginger
2 green onions, sliced
2 cloves garlic, smashed
2 teaspoons light soy sauce
8 napa cabbage leaves, sliced to bite-size pieces (yield 8 cups after cutting)
5 oz (140 g) mushrooms of your choice, sliced to bite-size pieces (Optional) (*Footnote 1)
1/2 block soft tofu, sliced to bite-size pieces (*Footnote 2)
1/2 teaspoon chicken bouillon powder (or salt to taste)
1/4 teaspoon white pepper
1 teaspoon sesame oil
Check out more cooking notes at ➡︎
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Easy Vegan Recipes: How to make Tofu Fried Rice with Savoy Cabbage by Meera Sodha
At such over £1 a portion, this tasty, cosy and vegan super is perfect for those colder mid-week evenings. This tofu fried rice with savoy cabbage is a perfect option for a mid weak meal and tastes even better for lunch the next day.
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VEGAN KKANPOONG TOFU SPICY AND CRUNCHY GARLIC TOFU!
Spicy & Crunchy Garlic Tofu (VEGAN Kkanpoong Tofu)
You can find the full recipe here:
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You can find some of the ingredients for this dish here:
Potato Starch:
Korean Pepper Powder (Gochugaru):
Gluten Free Soy Sauce:
Mirin:
Dried Red Chilis:
Sesame Oil:
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Tofu Stir Fry (30 min dinner idea)
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⭐️ Here's an easy and versatile 30-minute tofu stir fry with your favorite veggies and a tasty sauce that makes it better than a takeaway.
Serve this quick Asian-inspired meal with noodles or rice as a weeknight dinner or wholesome lunch idea.
⭐️ Ingredients
14 - 16 ounces tofu firm or extra-firm
1 bell pepper yellow or red
6 mushrooms white or brown
1 - 1½ cups broccoli cut in small florets
2½ tablespoons canola oil or sunflower oil
3 scallions
3 cloves garlic grated
2 teaspoons ginger grated
¼ teaspoon red pepper flakes
½ teaspoon salt
Stir fry sauce
⅓ cup soy sauce we use reduced-sodium
2 tablespoons vinegar rice, white, or apple cider
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon cornstarch
½ teaspoon salt
⅛ teaspoon black pepper
Metric:
450 grams tofu firm or extra-firm
1 bell pepper yellow or red
6 mushrooms white or brown
120 grams broccoli cut in small florets
40 grams canola oil or sunflower oil
3 scallions
3 cloves garlic grated
2 teaspoons ginger grated
¼ teaspoon red pepper flakes
½ teaspoon salt
Stir fry sauce
80 grams soy sauce we use reduced-sodium
30 grams vinegar rice, white, or apple cider
15 grams sugar
12 grams sesame oil
8 grams cornstarch
½ teaspoon salt
⅛ teaspoon black pepper
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❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️