Cabbage Stir Fry

By Maggie Baird

Gingery savory stir-fry with a sweet touch from raisins and crunch from nuts, can be made in one pan!

YIELDS: 4 servings

COOK TIME: 15 min

PREP TIME: 15 min

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INGREDIENTS

  • ½ block of firm tofu
  • ¼ of a large napa cabbage, about 3 cups
  • ½ of a large onion
  • 1 ½ cups shredded or finely cut carrots, about 2 medium-sized
  • 2 tbs olive oil
  • ⅓ cup raisins (can be golden)
  • 2 cloves of garlic, minced
  • 2 tbs grated ginger
  • ½ tsp chile flakes (or to taste)
  • ½ cup tamari or soy sauce
  • ½ cup macadamia nuts (cashews and pistachios also are great)


RECIPE

  1. Drain your tofu and pat dry with a dish towel. Cut into ¾ “ cubes and set aside.
  2. Using a sharp knife or a mandolin, slice cabbage, onion, and carrot into your desired size of thin strips.
  3. Add olive oil to a cast-iron skillet or stainless-steel pan. When the oil is shimmery and the pan is hot, add the onion, garlic, and ginger. Sauté briefly until the onions soften a bit.
  4. Then add the carrots and cabbage. Using tongs or a spoon, stir fry over medium-high heat until the vegetables start to soften.
  5. When vegetables are close to being fully cooked, add the raisins and the tamari.
  6. Continue stirring, making sure there is enough moisture in the pan; if not, add a little water. Cover the pan with a lid and continue to cook until tender.
  7. Push the vegetables to the sides of the pan, and then in the center of the pan, add the tofu.
  8. Cook the tofu until seared, then incorporate all the vegetables in the tofu.
  9. Taste and adjust tamari and ginger. Toss in macadamia nuts and toss to coat.
  10. Serve with cooked brown or white rice.