Cabbage & Tofu Over Rice Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
TOFU & MARINADE
24 ounce: Pressed tofu,
1 tbsp: Vegetable oil,
2 1/2 tbsp: Tamari,
1 tbsp: Worcestershire sauce,
1/2 tsp: Ground allspice,
CABBAGE
1 medium: Onion, chopped
2 tbsp: Vegetable oil,
4 cup: Shredded cabbage,
SAUCE
2 tbsp: Tomato paste,
1 tbsp: Vinegar,
1 tsp: Dill,
1 tsp: Salt,
1/2 tsp: Sweet Hungarian paprika,
Black pepper,
1/4 cup: Water,
TOPPING
1 tbsp: Currants,
Cooked rice, barley or, mashed potatoes
1 each: Dill pickle, minced
Directions:
Bake the tofu in its marinade in a 375F for about 35 minutes, turning
the cubes 2 or 3 times during the baking. Saute the onion in the oil
till translucent. Add cabbage, stirring occasionally, for about 5
minutes. Combine sauce ingredients & pour over cabbage. Add currants
& stir to coat cabbage evenly with the sauce. Remove from the heat.
Cover the skillet & bake in a 375F oven for 30 minutes. Serve cabbage
over rice, barley or mashed potatoes. Top with minced pickle & baked
tofu.
Source from luhu.jp
the cubes 2 or 3 times during the baking. Saute the onion in the oil
till translucent. Add cabbage, stirring occasionally, for about 5
minutes. Combine sauce ingredients & pour over cabbage. Add currants
& stir to coat cabbage evenly with the sauce. Remove from the heat.
Cover the skillet & bake in a 375F oven for 30 minutes. Serve cabbage
over rice, barley or mashed potatoes. Top with minced pickle & baked
tofu.
Source from luhu.jp