Friday, March 20, 2009

Cabbage and Tofu over Rice

Tofu and Marinade
2 12-ounce cakes tofu, pressed
1 Tbs vegetable oil
2 1/2 Tbs tamari soy sauce
2 1/2 Tbs water
1 Tbs Worcestershire Sauce

Cabbage
1 medium onion, chopped
2 Tbs vegetable oil
4 cups shredded cabbage

Sauce
2 Tbs tomato paste
1 Tbs vinegar
1 tsp dried dill
1 tsp salt
1/2 teaspoon sweet Hungarian paprika
fresh ground black pepper
1/3 cup water

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1 Tbs currants
cooked brown rice
1 dill pickle, minced
sour cream

preheat oven to 375'  combine marinade ingredients in a ceramic or glass 9" baking dish. Cut tofu into cubes or triangles. For cubes, cut each cake like a Rubik's Cube: into three slices horizontally  and then three slices from front to back and three slices from side to side. for triangles, cut each cake into three slices horizontally, stack the slices, and cut down through them from corner to corner on each diagonal. Place pieces of tofu into the baking dish with the marinade. bake turning the tofu two or three times during the baking, using a rubber spatula to keep tofu from breaking.  takes any where from 35-40 minutes or until the marinade is absorbed or evaporated and the tofu is browned.
To prepare the cabbage, saute the onion in the oil in a large heavy skillet. When the onion is almost translucent, add the cabbage.  Sirring occasionally, saute until the cabbage is somewhat reduced, about 5 minutes, but do not let the onions brown.
Combine sauce ingredients and pour them over the cabbage.  Add the currants and stir to coat the cabbage evenly with the sauce Remove from the heat, Cover the skilled with a lid or aluminum foil.  Bake at 375' for about 30 minutes. Serve the cabbage over rice. Top with minced pickle and baked tofu, add a spoonful of sour cream if desired.


Recipe is from Sundays At Moosewood Restaurant and is very good as odd as it sounds.  It is Finish in origin according to the cookbook. I do not add the sour cream do to my allergy and i have not had any fresh currants yet to use so i make it without them until they are fresh in my Mom's garden this summer.

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