Spicy Stir-Fried Cabbage, Tofu and Peanuts
- Vegetable recipes
- Prenatal pick
- Low calorie
- Easy recipes
Perfect with rice, this Chinese homestyle vegetarian dish features plenty of healthy ingredients. Seed the hot peppers, if desired.
Ingredients
- 2 tbsp (30 mL) black bean and garlic sauce
- 2 tsp (10 mL) Chinese black vinegar or balsamic vinegar
- 1 tsp (5 mL) granulated sugar
- 2 tbsp (30 mL) peanut or vegetable oil
- 3 green onions, minced
- 3 cloves garlic, minced
- 1 to 3 red or green hot peppers, minced
- 2 tsp (10 mL) minced gingerroot
- 1 pkg (350 g) extra-firm tofu, drained and cubed
- 8 cups (2 L) coarsely chopped cabbage (half head)
- 1/2 cup (125 mL) unsalted roasted peanuts
- 1/2 tsp (2 mL) ground Szechuan pepper (optional)
- 1 tsp (5 mL) sesame oil
Preparation
In small bowl, mix together black bean sauce, vinegar, sugar and 3 tbsp (45 mL) water; set aside.
In wok or large saucepan, heat oil over high heat; stir-fry onions, garlic, hot peppers and ginger until fragrant, about 1 minute. Stir in tofu. Add cabbage; stir-fry until cabbage begins to wilt, about 3 minutes; add black bean sauce mixture and stir-fry until cabbage is tender and sauce is dry, 3 to 5 minutes. Stir in peanuts and Szechuan pepper (if using); cook until just heated through; stir in sesame oil.
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