Food > Recipe Directory > Courses/Meal Type > Main Course > Spicy Stir-Fried Cabbage, Tofu and Peanuts

Spicy Stir-Fried Cabbage, Tofu and Peanuts Recipe

Spicy Stir-Fried Cabbage, Tofu and Peanuts

Homemakers Best Tested
By
The Homemakers Test Kitchen
Perfect with rice, this Chinese homestyle vegetarian dish features plenty of healthy ingredients. Seed the hot peppers, if desired.

Ingredients

2 tbsp  (30 mL)  black bean and garlic sauce
2 tsp  (10 mL)  Chinese black vinegar or balsamic vinegar
1 tsp  (5 mL)  granulated sugar
2 tbsp  (30 mL)  peanut or vegetable oil
3 green onions, minced
3 cloves garlic, minced
1 to 3 red or green hot peppers, minced
2 tsp  (10 mL)  minced gingerroot
1 pkg  (350 g)  extra-firm tofu, drained and cubed
8 cups  (2 L)  coarsely chopped cabbage (half head)
1/2 cup  (125 mL)  unsalted roasted peanuts
1/2 tsp  (2 mL)  ground Szechuan pepper (optional)
1 tsp  (5 mL)  sesame oil

Preparation

In small bowl, mix together black bean sauce, vinegar, sugar and 3 tbsp (45 mL) water; set aside.

In wok or large saucepan, heat oil over high heat; stir-fry onions, garlic, hot peppers and ginger until fragrant, about 1 minute. Stir in tofu. Add cabbage; stir-fry until cabbage begins to wilt, about 3 minutes; add black bean sauce mixture and stir-fry until cabbage is tender and sauce is dry, 3 to 5 minutes. Stir in peanuts and Szechuan pepper (if using); cook until just heated through; stir in sesame oil.
Serving(s)
4
Nutritional Information
Per serving: about
Calories 323
Protein 16 g
Fat (total) 23 g
Sat. Fat 3 g
Carbohydrate 18 g
Fibre 5 g
Sodium 148 mg
Calcium 18 % RDI
Iron 16 % RDI
Vitamin A 5 % RDI
Vitamin C 58 % RDI
Folate 35 % RDI

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Source

Homemakers Magazine: February/March 2005

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