Cabbage Cooked With Bean Curd
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Chinese, Main dish, Vegetarian | 4 | Servings |
INGREDIENTS
| 3 | Shiitake mushrooms | |
| 2 | Cakes medium tofu | |
| 1 | lb | Cabbage, sliced |
| 3 | T | Oil |
| 1/2 | t | Salt |
| 2 | t | Soy sauce |
| 1 | t | Mirin sauce |
INSTRUCTIONS
Soak mushrooms in 3/4 c hot water for 1/2 hour. Put tofu onto a paper towel & leave to drain for 30 minutes. Remove mushrooms from water, reserve liquid. Cut off & discard stems. Slice caps into 1/4" wide strips. Heat oil in an 8" skillet. When hot, put in cabbage & mushrooms. Stir & fry for 1 minute, till cabbage wilts. Reduce heat to medium. Crumble tofu & it to the skillet. Add salt, soy sauce & mirin. Stir & fry for another 5 minutes. Madhur Jaffrey, "World of the East Vegetarian Cookbook".
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Nutrition (calculated from recipe ingredients)
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Calories: 123
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 0mg
Sodium: 399.4mg
Potassium: 197.6mg
Carbohydrates: 6.8g
Fiber: 2.9g
Sugar: 3.7g
Protein: 1.6g