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Cabbage, Tofu, And Red Pepper Stir-Fry

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  • 3 tb Sesame-Ginger; up to 4
  • OR Maple and Mustard Stir-Fry Sauce
  • (see separate recipes)
  • 2 tb Water
  • 1 lb Green or Napa cabbage; very thinly sliced
  • (7 to 8 loosely packed cups)
  • 1 sm Red bell pepper; cored, seeded
  • And cut into thin strips
  • 8 oz Baked seasoned tofu
  • Cut into 1/2-inch dice
  • (such as White Wave Thai brand)
  • Tamari or shoyu to taste


Makes 2 to 3 servings. Prep: under 10 minutes (assuming prepared stir-fry sauce). Cooking: about 6 minutes.
This recipe calls for baked seasoned tofu, a flavorful firm tofu that is available in the refrigerator section of health food stores and Asian markets-or you can use the "homemade" seasoned tofu made from the recipe for "Baby Corn with Seasoned Tofu and Straw Mushrooms." If those alternatives aren't convenient, you can substitute plain extra-firm tofu and add a few extra tablespoons of stir-fry sauce. (The tofu won't have as much flavor, but its soothing blandness can actually be a nice contrast.)
The combination of cabbage and tofu makes a filling stir-fry that can stand on its own. For textural contrast and a more substantial meal, serve it over rice.
In a wok or large skillet, mix 3 tablespoons stir-fry sauce with the water and bring to a boil over high heat. Add the cabbage and red pepper and stir to coat with the sauce. Toss in the tofu, cover, and continue to cook over high heat, stirring every minute or so, until the cabbage wilts but is still crunchy, 3 to 4 minutes (for Napa) or 4 to 6 minutes (for green). Stir in tamari to taste and add an additional tablespoon stir-fry sauce if desired.
Recipe by: Lorna Sass' Short-Cut Vegetarian, page 99
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