Napa Cabbage Tofu Stew
This recipe is a prime example of Chinese comfort food– simple and yummy. The fried tofu and napa cabbage soak up the sauce for a beautifully soft and juicy texture. A side dish of comfort!
- 2 tablespoons sesame oil, divided
- 12 ounces organic tofu (firm or extra firm), cut into dominoes
- 1 tablespoon fresh ginger, minced
- 2 – 3 large garlic cloves, minced
- pinch of red pepper flakes
- 1 small napa cabbage (about 1 ½ lbs.), cut into chucks
- 1 red bell pepper, julienned
- 4 green onions, sliced (reserve one green onion for garnish)
- 2 – 4 tablespoons tamari ,low sodium soy sauce or coconut aminos
- 1 – 2 tablespoons rice wine vinegar
- 2 tablespoons water
- salt + pepper, to taste
Step 1: Cut the tofu into dominoes and press between paper towels or dish cloth. Heat 1 tablespoon oil in a pan, add tofu and cook for 5 – 8 minutes on each side, until lightly golden in color. Season with salt and garlic powder (or garlic salt). Transfer tofu to a small plate.
Step 2: Heat 14 inch wok or large skillet over medium- high heat, add 1 remaining tablespoon of oil, add garlic, ginger and red pepper flakes and cook for 1 minute. Add cabbage, red bell pepper, green onions, tamari, rice vinegar and water, stir fry for 5 – 7 minutes, or until cabbage wilts and veggies soften. Add the tofu to the cabbage stir fry 2 minutes before done to warm through. Taste for seasoning, adding salt to taste.