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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 245.4
  • Total Fat: 14.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 393.2 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 6.7 g
  • Protein: 16.2 g

View full nutritional breakdown of Bean Curd and Cabbage calories by ingredient
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Bean Curd and Cabbage

Submitted by: TRIATHLONRUTHIE
Bean Curd and Cabbage

Introduction

This recipe came from my friend Emmy. It's delicious! The original recipe called for 2 tsp sugar and 2 more tablespoons oil, but we find it to be great without. This recipe came from my friend Emmy. It's delicious! The original recipe called for 2 tsp sugar and 2 more tablespoons oil, but we find it to be great without.
Number of Servings: 4

Ingredients

    1 pound firm tofu
    1 pound green cabbage
    1 tablespoons oil
    1 bunch scallions, chopped
    2 cloves garlic, chopped
    2 tablespoons rice vinegar
    1 tablespoon tamari
    teaspoon salt
    1 tablespoon sesame oil

Directions

1. Drain and press the tofu. Cut into 1-inch squares. Cut the cabbage into 1/4-inch shreds and set aside.

2. Heat a wok or large skillet until it is hot. Add 1 tablespoons peanut oil and when the oil is hot, add the tofu. Fry bean curd on both sides until it is golden brown on both sides. Once golden brown, drain the tofu on paper towels.

3. Reheat the pan with remaining oil. Put in the scallions and garlic and stir-fry for a minute or two. Then add the cabbage and the rest of the ingredients except the sesame oil. Continue to stir-fry until the cabbage wilts. Add the fried tofu to the pan. Then add the sesame oil and give the mixture a final turn. Serve at once.

Number of Servings: 4

Recipe submitted by SparkPeople user TRIATHLONRUTHIE.






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