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Steamed Tofu and Cabbage with Brown Rice and Sesame Oil Sauce


submitted by sarahjane on Oct-27-04
average rating: 3.0 (from 1 votes)
(this recipe is good for dinner)
(this recipe is suitable for vegetarians)
servings: (not specified)

A great winter dish for those days when you feel you've overindulged.  Even if you think you don't like cabbage, give this a try.  I think you'll be pleasantly surprised.

The original version, by Deborah Madison, featured peanut sauce, but I felt it was a bit much.


1 cup brown rice
1 lb green cabbage, quartered and cubed
1 package extra firm tofu, cubed

Sauce

1 tbsp rice vinegar
2 tbsp sesame oil
2-4 tbsp soy sauce
1 garlic clove, minced
1 inch knob ginger, minced
Red pepper flakes
Cilantro, minced


To cook rice: place 1 cup in a small saucepan.  Add 2 cups water.  Bring to a boil.  Turn down heat, cover, and simmer until the rice is soft and all the water has been absorbed.

Steam the tofu and cabbage together until cabbage is bright green and tender, 8-10 minutes.

Combine vinegar, oil, soy sauce, garlic, ginger, red pepper and cilantro in small bowl.

Put cooked rice in bowls, cover with cabbage and tofu and pour over sauce.


steveandsarah, Nov-5-04 19:29:38:
rating:
Though this recipe does indeed sound like something you'd make as penance for overindulgence, there's no need to save it for the day after making one of Laura's pork 'n lard treats: it's tasty, quick, and easy anytime. The cabbage is a good vehicle for the sesame-soy dressing, and one I wouldn't have thought of. For two for dinner, we halved the amount of cabbage, rice, and tofu, and used the full amount of sauce, which was about right, though I wouldn't have complained if there'd been even more sauce. We're saucy people.

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