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Cabbage, Tofu, And Red Pepper Stir-Fry

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CATEGORY CUISINE TAG YIELD
Grains Asian Veg07 2 servings

INGREDIENTS

3 tb Sesame-Ginger; up to 4
OR Maple and Mustard Stir-Fry Sauce
(see separate recipes)
2 tb Water
1 lb Green or Napa cabbage; very thinly sliced
(7 to 8 loosely packed cups)
1 sm Red bell pepper; cored, seeded
And cut into thin strips
8 oz Baked seasoned tofu
Cut into 1/2-inch dice
(such as White Wave Thai brand)
Tamari or shoyu to taste

INSTRUCTIONS

Makes 2 to 3 servings. Prep: under 10 minutes (assuming prepared
stir-fry sauce). Cooking: about 6 minutes.
This recipe calls for baked seasoned tofu, a flavorful firm tofu that
is available in the refrigerator section of health food stores and
Asian markets-or you can use the "homemade" seasoned tofu made from
the recipe for "Baby Corn with Seasoned Tofu and Straw Mushrooms." If
those alternatives aren't convenient, you can substitute plain
extra-firm tofu and add a few extra tablespoons of stir-fry sauce.
(The tofu won't have as much flavor, but its soothing blandness can
actually be a nice contrast.)
The combination of cabbage and tofu makes a filling stir-fry that can
stand on its own. For textural contrast and a more substantial meal,
serve it over rice.
In a wok or large skillet, mix 3 tablespoons stir-fry sauce with the
water and bring to a boil over high heat. Add the cabbage and red
pepper and stir to coat with the sauce. Toss in the tofu, cover, and
continue to cook over high heat, stirring every minute or so, until
the cabbage wilts but is still crunchy, 3 to 4 minutes (for Napa) or
4 to 6 minutes (for green). Stir in tamari to taste and add an
additional tablespoon stir-fry sauce if desired.
Recipe by: Lorna Sass' Short-Cut Vegetarian, page 99
Converted by MM_Buster v2.0l.

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