Best Tofu Cauliflower Cabbage And Onion Stir Fry W Coconut Peanut Recipes
TOFU, CAULIFLOWER, CABBAGE AND ONION STIR-FRY W/ COCONUT PEANUT
This dish has a mild flavor, but if you'd like something with a stronger flavor it would be easy to spice up. Serve it by itself, with noodles or rice, or wrapped in a tortilla
Provided by RGVeggie
Categories Soy/Tofu
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Chop up the cauliflower, cabbage, and onion (approx 1" squares).
- Cube tofu into bite-sized pieces.
- Toss tofu in flour, fry in a little hot oil until brown. Remove from pan and drain on absorbent paper. Add onion to frypan and cook until transparent.
- Wipe out frypan with paper towel.
- Whisk together the coconut milk, soy sauce, peanut butter, toasted sesame oil, minced garlic and chilli in a bowl. You will need to break up the peanut butter with a fork first because it will stick to the whisk.
- Pour the coconut peanut sauce into the frypan and heat until bubbling.
- Add the vegetables to pan and reduce heat to simmer.
- Allow the dish to simmer covered on the stove for 10 minutes.
- Remove the lid and let simmer for 5 more minutes, stirring occasionally.
- Add cooked onion and crispy tofu to pan and simmer for a further 5 minutes.
- Serve on a bed of steamed rice or noodles (or you can wrap in a tortilla).
Nutrition Facts : Calories 322.6, Fat 27.7, SaturatedFat 16.5, Sodium 1088.7, Carbohydrate 11.2, Fiber 2.9, Sugar 3.6, Protein 13.3
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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