Cabbage Cooked with Bean Curd
Yield
4 servingsPrep
10 minCook
10 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
mushrooms, shiitake
|
*
|
| 2 | each |
tofu cakes
medium |
* |
| 1 | pound |
cabbage
sliced |
|
| 3 | tablespoons |
vegetable oil
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
mirin (sweet seasoning)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
mushrooms, shiitake
|
*
|
| 2 | each |
tofu cakes
medium |
* |
| 453.6 | g |
cabbage
sliced |
|
| 45 | ml |
vegetable oil
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
mirin (sweet seasoning)
|
*
|
Directions
Soak mushrooms in ¾ cup hot water for ½ hour.
Put tofu onto a paper towel and leave to drain for 30 minutes.
Remove mushrooms from water, reserve liquid.
Cut off and discard stems.
Slice caps into ¼ inch wide strips.
Heat oil in an 8 inch skillet.
When hot, put in cabbage and mushrooms.
Stir and fry for 1 minute, until cabbage wilts.
Reduce heat to medium.
Crumble tofu and add it to the skillet.
Add salt, soy sauce and mirin.
Stir and fry for another 5 minutes.
