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!
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