Boom Boom Boom

Tofu Mushroom Cabbage Stir Fry

tofu_rice_cabbage

Happy 4th of July and with that, welcome to July’s installment of the Secret Recipe Club!  This month I got to visit Alaska by way of Anna’s Cheese with Noodles Blog.  I loved her in her intro she was up front about blog pictures, something that I’m so bad about that I have my husband do it for me!   I found so many incredible recipes on her blog including baked tofu bites and a corn pudding recipe so amazing it survived a divorce.  In the end however I couldn’t move past her Pork Mushroom Cabbage Stir Fry after reading that it’s so good it should be in a restaurant.  I swapped the pork for tofu and waited until the end to season the dish as tofu has a tendency to go from just right to over salted super easily.  I also used baby bella mushrooms as my store was out of the full size variety – luckily Anna’s recipe included the weight so that was a super easy swap to make!  She didn’t say what type of cabbage to use so I went with red over Chinese but either would work.

Tofu Mushroom Cabbage Stir Fry

Ingredients

2 Tbsp sesame seeds

2 Tbsp vegetable oil

16oz tofu, pressed and cubed

1 small red cabbage, cored and chopped into 2 inch pieces

1/2 lb baby bella mushrooms, cut into quarters and sliced (this was 1/2 lb)

salt to taste

for the sauce:

1/3 C water

2 cloves garlic, minced

1 Tbsp cornstarch

1 Tbsp soy sauce

2 tsp sesame oil

1 tsp red pepper flakes

Instructions

  1. Heat a large nonstick skillet over medium and add sesame seeds. Cook and stir frequently until seeds are lightly toasted, about 3 minutes. Remove seeds to a small bowl.
  2. Add a tbsp of the vegetable oil to the skillet, raise heat to medium-high, and add the tofu. Cook until golden brown on each side, about four minutes, then remove to a plate.
  3. Add another half tbsp of oil to the skillet then slowly add in the cabbage, being careful to not overcrowd the pan. Stir fry until tender then remove to the plate with tofu.
  4. Add remaining oil to the skillet along with the mushrooms and cook until tender then add the cabbage and tofu back to the skillet and cook until heated through.
  5. Meanwhile, stir up the sauce ingredients in a small bow then pour into skillet and stir fry about two minutes. Season to taste with salt, soy sauce, and or siracha
  6. Serve over rice or with rice noodles and Enjoy!
http://dancingveggies.com/2016/07/boom-boom-boom.html

Another fabulous dinner thanks to the secret recipe club!  I also reserved a bit of the red cabbage to steam with some apples and ginger for baby girl’s dinner and she was also a huge fan!  I’m also in the process of joining some other food groups – hoping that eventually my cooking spark will come back as little one gets older.   I still enjoy spending time in the kitchen but it’s no longer the sanctuary it once was.

7 thoughts on “Boom Boom Boom

  1. I couldn’t leave a comment on your recipe for Mexican casserole as the comments thread was closed! So I’m here to let you know I was your secret partner for July! Love the look of this dish too – healthy and tasty! Karen

  2. I love that you used tofu instead of pork! We are big tofu fans. Thank you for picking this recipe, you reminded me that I need to make it again. I’ll try it with tofu 😀

    Also, I used just regular green cabbage, but I don’t see why another kind would harm it.

    1. I saw all the tofu on your blog so figured you would be okay with the swap 😀 It was DELICIOUS and so so so easy to make!!!

  3. What a great, simple recipe. I’d love both the tofu and pork versions.

Comments are closed.