Cabbage cooked with bean curd
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | larges | Shiitake mushrooms |
2 | eaches | Cakes medium tofu |
1 | pounds | Cabbage, sliced |
3 | tablespoons | Oil |
½ | teaspoon | Salt |
2 | teaspoons | Soy sauce |
1 | teaspoon | Mirin sauce |
Directions
Soak mushrooms in ¾ c hot water for ½ hour. Put tofu onto a paper towel & leave to drain for 30 minutes.
Remove mushrooms from water, reserve liquid. Cut off & discard stems.
Slice caps into ¼" wide strips.
Heat oil in an 8" skillet. When hot, put in cabbage & mushrooms.
Stir & fry for 1 minute, till cabbage wilts. Reduce heat to medium.
Crumble tofu & it to the skillet. Add salt, soy sauce & mirin. Stir & fry for another 5 minutes.
Madhur Jaffrey "World of the East Vegetarian Cookbook"