Cabbage Cooked with Bean Curd
Submitted by dsrobbie
Quick Asian stir-fry of cabbage with crumbled tofu and rehydrated shiitake mushrooms, seasoned with soy sauce and mirin. Vegan, low-carb, and on the table in under an hour.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
50 minDried shiitake mushrooms bring a deep, woodsy umami that fresh ones just can’t match. Soak them, slice them, and toss them into a hot skillet with sliced cabbage for a stir-fry that smells incredible from the first sizzle.
Crumbled tofu goes in next, picking up the soy sauce and mirin as it fries alongside the vegetables. The result is a dish with layers of flavor: earthy mushrooms, sweet cabbage, savory soy, and that subtle mirin sweetness tying it all together.
Serve it over steamed rice or alongside noodles for a light, satisfying meal that comes together faster than takeout.
Chef Tips
- Soak the shiitakes for a full 30 minutes in hot water; save that soaking liquid for rice or soup stock
- Drain the tofu on paper towels before crumbling so it fries rather than steams in the pan
- Mirin adds a gentle sweetness; if you can’t find it, a tiny splash of rice vinegar with a pinch of sugar works
Ingredients
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.
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