White cabbage, one of those vegetables I eat when I’m buying one of those pre-cut vegetable mixes but I never really bought it on it’s own. This week it was on sale and I just thought: WHY not?
Online I found this recipes for white cabbage and spicy tofu, but this was ‘lazy tofu’, you know those little cubes you get in the store. Although I’ve used them in recipes before, I still prefer the normal stuff. So I just threw some spices, soy and hoisin sauce together for a sauce. Nothing special, but it actually turned out nice 😛
- 200 gr. of tofu, cut in small pieces
- 300 gr. of white cabbage
- 2 red onions
- 75 gr. of rice
- 1 tablespoon of hoisin sauce
- 1 teaspoon of soy sauce
- 100 ml of coconut milk
- 1 teaspoon of cumin
- 1 teaspoon of chilli (flakes or powder)
- 1/2 teaspoon of garlicpowder
- 1 tablespoon of koriander
Cut and wash the white cabbage. It may seem like a lot, but like a lot of cabbage-like vegetables it shrinks when you bake it. While you prep they cabbage, cook your rice according to the directions on the package.
Mix all the ingredients for the sauce (except de coconut milk) and mix well and set a side until you are ready to use it. I added a little bit of water (about 30 ml) because my hoisin sauce is quite thick, but you can leave that out if you want.
In a pan, heat up some oil (I used coconut) and start by baking the white cabbage for a minute or 2, then take it out. In the same pan, bake the tofu and onion until the tofu is starting to get brown and crispy. When your tofu is done, add the cabbage, the sauce and the coconut milk and give it a nice stir.
Serve with some sesame seeds, koriander and rice. I was actually planning on serving them with poppadoms, but I forgot them in the store and I was waiting for a package to be picked up. And you know they always show up when you’re not at home…