Tofu/Cabbage Sauté
Description
Tofu, cabbage and Japanese bell pepper with savory seasoning
lemmuh
材料
（2-3 servings）
fried tofu (cut into bite-sized pieces)
1pack (14 oz)
cabbage (cut into bite-sized pieces)
1/2 small (~300g)
Japanese bell peppers (cut into a bite-sized pieces)
~4
ginger (minced)
1 teaspoon
garlic (minced)
1 clove
canola oil
2 tablespoons (divided)
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for the sauce:
oyster sauce
1 tablespoon
mirin
1 tablespoon
Chinese light soy sauce
1 tablespoon
Chinese dark soy sauce
1 teaspoon
cane sugar
2 teaspoons
ground white pepper
1/8 teaspoon
Chinese chicken bouillon powder
1/2 teaspoon
potato starch
1 teaspoon
2 tablespoons
toasted sesame oil
1 teaspoon
作り方
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1
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Gather all the ingredients.
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2
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Combine all the sauce ingredients in a small bowl.
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3
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Oil in a large skillet over medium heat, and add tofu.
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4
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Cook all sides of the tofu until lightly golden and crispy.
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5
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Remove from the skillet and set aside.
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6
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Over medium heat, add oil/garlic/ginger. Cook until fragrant
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7
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Add cabbage/peppers. Cook until the veggies get wilted.
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8
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Add cooked tofu and the sauce mix, and toss to combine.
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9
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Cook until the sauce thickens and evenly coats everything.
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10
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Turn off the heat. Add sesame oil and toss once more. Serve.
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コツ・ポイント
Adjust the cooking time for the vegetables to keep the right texture.
このレシピの生い立ち
I tend to use spring cabbage for salads, but this time I made a side with it. Actually, this could be a main too :-)
つくれぽ みんなのつくりましたフォトレポート
lemmuh
