stewing cabbage with frozen tofu

How to Make Frozen Tofu and Cabbage Stew

Frozen tofu and cabbage stew is a comforting, nutritious dish, popular for its simplicity and rich flavor. Here’s a step-by-step guide to perfecting it.

Ingredients:

- 200g frozen tofu (thawed and squeezed dry)

- 300g cabbage (cut into chunks)

- 2 cloves garlic (minced)

- 1 tbsp cooking oil

- 500ml vegetable broth

- 1 tbsp light soy sauce

- 1 tsp sesame oil

- Salt, pepper to taste

- Optional: dried mushrooms, carrots for extra umami.

Steps:

1. Prep: Thaw frozen tofu, press out excess water, and cube it. Rinse cabbage, drain, and roughly chop.

2. Sauté: Heat oil in a pot over medium heat. Sauté garlic until fragrant, then add cabbage. Stir-fry for 2–3 minutes until slightly wilted.

3. Simmer: Add tofu, broth, soy sauce, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, allowing flavors to meld.

4. Season: Stir in pepper and sesame oil. Adjust seasoning if needed. Simmer for another 5 minutes.

5. Serve: Hot with steamed rice or noodles. The frozen tofu becomes porous, soaking up the broth, while cabbage stays tender-crisp.

This hearty stew is vegan, low-calorie, and packed with plant-based protein. Enjoy its warm, savory taste on a chilly day!