Tofu and Cabbage Stew Recipe
Yields: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
1 block firm or extra-firm tofu, drained and sliced
1 tablespoon oil
1 medium onion, sliced
3 cloves garlic, minced
1-inch ginger, grated
3 stalks Chinese cabbage (Napa or Bok Choy), chopped
1/2 cup sliced carrots
1/4 cup dried mushrooms, rehydrated (optional)
2 tablespoons soy sauce (light)
1 tablespoon vegan oyster sauce or vegetarian stir-fry sauce
1 teaspoon sesame oil
1 cup vegetable stock
1 tablespoon cornstarch, mixed with 2 tablespoons water
Salt and pepper to taste
Optional: chilli oil, chopped scallions for garnish
Instructions
Heat oil in a large pan or pot over medium heat.
Add tofu and cook until golden brown on all sides; set aside.
Add onion, garlic, and ginger to the pan and cook until fragrant.
Add cabbage, carrots, and mushrooms (if using) and cook for 5 minutes.
Stir in soy sauce, vegan oyster sauce (or stir-fry sauce), and sesame oil.
Pour in vegetable stock and bring to a simmer.
Add the cooked tofu back to the pan.
Thicken the stew with the cornstarch slurry and cook until the sauce has thickened.
Season with salt and pepper to taste.
Garnish with chopped scallions and a drizzle of chilli oil (optional) before serving.
Tofu and Cabbage Stew Recipe
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