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.
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Delicious Cabbage Roll and Tofu Rice Paper Rolls: A Healthy and Tasty Vegan Appetizer or Main Course
Delicious Cabbage Roll and Tofu Rice Paper Rolls: A Healthy and Tasty Vegan Appetizer or Main Course
Ingredients:
rice paper
cabbage
bell pepper
salt
water
oil
green onion
soy sauce
sriracha
#easyrecipe #healthyfood #cabbagerolls #ricepaperrolls
LOW CARB BUDGET CABBAGE STIR FRY with grated tofu for vegan protein. Easy clean up, healthy, yummy.
LOW CARB BUDGET- This easy 15-minute Asian-inspired Cabbage Stir Fry with grated tofu is a filling low carb dinner with tons of flavor. Vegan, budget-friendly, and healthy. (Oil-free and gluten-free option.)
Roasted tofu and cabbage recipe | tofu and cabbage easy recipe | @spicesflavourssf1968
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Musician: Winter Foe
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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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MUSIC CREDIT
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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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 Press:
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Ballarini Pan:
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