Tofu Mushroom Cabbage Stir Fry
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.
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.