Main Braised Roast Pork Tofu Cabbage Recipes
MAIN: BRAISED ROAST PORK, TOFU & CABBAGE
Make and share this Main: Braised Roast Pork, Tofu & Cabbage recipe from Food.com.
Provided by Akahmon
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the stir-fry sauce ingredients in a bowl and set aside.
- Reconstitute the dried shitake mushrooms in 2 cups of boiling water.
- Heat the oil in a wok and sauté garlic and green onions.
- Add Chinese cabbage and cook for 3-5 minutes.
- Meanwhile, steam the roast pork in a separate saucepan until heated through.
- Set the cabbage and green onions aside on a plate.
- Add the stir-fry sauce to the wok and simmer until thickened.
- Drain the shitake mushrooms and add to the sauce and cook for 2 minutes.
- Add the cabbage and pork to the wok and stir through the sauce.
- Add the tofu to wok and gently stir through, cook for 2-3 minutes.
- Serve with steamed rice.
Nutrition Facts : Calories 433.2, Fat 21.5, SaturatedFat 5.4, Cholesterol 81.1, Sodium 1003.3, Carbohydrate 22.1, Fiber 3.4, Sugar 7.4, Protein 40.8
CRISPY TOFU AND CABBAGE STIR-FRY
This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you'll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves - also known as cilantro - creates a range of complex but related flavors. Then there's what might be the quickest - and your new favorite - way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don't have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories weeknight
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.
- Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.
- In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.
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- Heat a large Dutch oven over medium-high heat. Add a little oil to the pan, then the sausage and brown the links on both sides, about 5 minutes per side, until well browned. Remove the sausage to a large plate. If needed, pat the pork shoulder with paper towels to dry. Add to the Dutch oven, using oil as needed and brown on all sides until deeply browned, about 5 minutes per side. Remove the pork to the plate with the sausage.
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