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"
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