Hi!!! With winter in full swing and germs flying around, it’s more important than ever to get vitamins and minerals in. It’s also the time of year where nothing sounds better than a lazy bowl of soup. Well, this simple recipe accomplishes the best of both worlds. Lets cook!

Stewed Cabbage and Tofu

As promised, this recipe is simple. It’s only three ingredients and minimal prep. With that said, here’s some tips to take this dish to the next level:

1. Freeze the tofu beforehand. This canges the structure of the tofu so that it’s much richer in calcium and vitamin D. Frozen tofu also has a spongier texture, perfect for soaking up any juices
2. DO NOT add water or even broth. Through stewing, the cabbage releases more than enough of its own fresh and naturally- almost- sweet juices. Adding additional liquid only dilutes or masks this AMAZING flavor
3. Be patient. It takes time for the juice to develop and for the tofu to soak it up. Cabbage also takes longer than you’d think to break down . Let this dish stew for around 15-20 minutes. On the flip side, any longer than 20 and  you’ll end up with cabbage mush. The key is to watch and wait

Ingredients

•  1/3-1/2 head nappa cabbage, roughly chopped
• 500g block firm tofu, defrosted if frozen
• salt, to taste
• garlic, optional but highly reccomended

Directions

Roughly chop  cabbage and slice tofu into  rectangles roughtly 1-2 cm thick. Add a bit of oil to a wok and stir- fry cabbage until soft and watery. Add tofu, garlic and salt to taste. Reduce heat to low, cover and let stew for 15-20min, stirring occasionally.  Remove from heat, serve and enjoy!

[\recipe]

• Chinese
• Healthy