Sweet and Sour Cabbage With Tofu and Grains
You can use regular green cabbage for this slightly spicy, sweet-and-sour stir-fry, or you can use Napa Cabbage. I like to serve the dish with bulgur, but you could also serve it with rice, noodles or any other grain.
Recipes for Health
This series offers recipes with an eye towards empowering you to cook healthy meals every day. Produce, seasonal and locally grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week’s recipes will revolve around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.
See previous recipes »3/4 pound firm tofu, cut in 1/4- x 1/2 – x 1 1/2 inch slabs
2 tablespoons peanut or canola oil
1 tablespoon soy sauce (more to taste)
1 small onion, sliced
1 bunch scallions, thinly sliced, white and dark green parts separated
2 garlic cloves, minced
1 tablespoons minced fresh ginger
Pinch of cayenne
1 medium cabbage, quartered, cored, and sliced crosswise
3 tablespoons rice wine vinegar or sherry vinegar
1 1/2 tablespoons sugar (or 1 tablespoon if the vinegar is already seasoned)
2 teaspoons toasted sesame seeds (optional)
Cooked bulgur, rice, noodles or other grains for serving
1. Blot the tofu dry with paper towels. Heat 1 tablespoon of the oil in a large nonstick skillet or a wok over medium-high heat and when it is rippling, add the tofu. Cook, tossing in the pan or turning over with tongs, for 2 to 3 minutes, until lightly colored. Add 1 tablespoon soy sauce, toss together for about 30 seconds, and remove from the heat. Set aside in a bowl.
2. Heat the remaining oil in the pan over medium-high heat and add the onion. Stir-fry for about 3 minutes, until crisp-tender, and add the white part of the scallions, the garlic, and ginger. Stir together for about 30 seconds, until fragrant but not colored. Add the cayenne, stir in the cabbage and stir-fry until the cabbage begins to wilt, about 2 minutes. Stir in the vinegar, and sugar and continue to cook, stirring, until the cabbage is crisp-tender, 3 to 5 minutes.
3. Return the tofu to the pan and stir together. Add more soy sauce to taste and stir together. Sprinkle on the scallion greens and sesame seeds and remove from the heat. Serve over grains or noodles.
Yield: Serves 4 generously
Advance preparation: This is a last minute dish, but you can cook the grains several hours ahead and reheat, and you can have everything prepped and ready to go.
Nutritional Information per Serving (not including grains): calories: 188; calories from fat: 56; total fat: 6.2g; saturated fat: 1.2g; cholesterol: 0mg; sodium: 276mg; total carbohydrates: 24.4g; dietary fiber: 7.3g; sugars: 13.3g; protein: 11.9g; vitamin A 11 percent recommended daily allowance (RDA) based on a 2,000 calorie diet; vitamin C 125 percent RDA; calcium 29 percent RDA; iron 18 percent RDA. (Nutritional information provided by calorie-count.com)
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