Sesame Ginger Cabbage with Tofu and Shiitake
Ingredients
Instructions
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1Combine the ginger, tamari, vinegar, Sriracha, sesame oil, maple syrup, and lime juice in a shallow dish or large bowl. Add the tofu and toss gently to coat. Leave to marinate while slicing the leeks, mushrooms, cabbage, and carrot.
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2Warm 1 tablespoon of each avocado/coconut and sesame oil in a large pan over medium heat. Add the tofu, leaving the marinade behind in the dish. Fry the tofu for 5-6 minutes, flipping every minute or two, until browned on most sides. Remove the tofu from the pan and set aside in a bowl.
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3Wipe the pan if needed. Add 1 teaspoon of each avocado/coconut and sesame oil to the pan, followed by the leeks and shiitake. Add a generous splash of tamari and sauté for 10-12 minutes, until the leeks are soft. Remove from the pan to the same bowl as the tofu and set aside.
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4Add the remaining 1 teaspoon each avocado/coconut and sesame oil to the pan, followed by the cabbage and carrot. Add a couple pinches of salt and freshly ground black pepper, stir to coat. Sauté for about 5 minutes, until the cabbage wilts down by about ⅓-1/2 in volume. Add 1 tablespoon of purified water, cover the pan, and reduce the heat to a medium-low. Cook, stirring periodically, for 10-15 minutes or longer, until the cabbage is soft and caramelized in parts. Add the remaining marinade, increase the heat to a medium and sauté until it's absorbed, a minute or so.
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5Add the reserved tofu and vegetables/mushrooms to the cabbage, toss gently to combine and let everything warm back through. Taste for salt and add another splash of tamari if needed. Serve sprinkled with sesame seeds and sliced green onions/cilantro.
Cabbage is a pretty underrated vegetable I think. It was a total staple growing up in Russia, making its appearance in everything from borscht to savory pies. I can’t say that I loved it back then, not unless it was framed by some kind of dough (like in pirozhki), but my whole view of cabbage has changed completely as an adult. I enjoy the fact that it’s super affordable and keeps in the fridge forever. I also love that it’s versatile and can be eaten both raw and cooked, and I think that we don’t cook it nearly enough. Cooked cabbage takes on a whole new life – it becomes sweet and silky soft, and gets the best caramelized bits when cooked long enough. This skillet with tofu and shiitake is a little tribute to the humble cabbage and all that it can do! It’s been on serious repeat in our kitchen lately.
We quickly marinate tofu in a gingery sesame marinade and brown it in a pan, followed by leeks and shiitake. We then slowly sauté the cabbage and carrots until tender and caramelized, and flavor them with the remaining marinade. We serve the cabbage mixed with the leeks and mushrooms, studded with the golden tofu, and showered with toasted sesame seeds. This dish is surprisingly filling and can definitely be a main, but it can also make a nice side or a component of a multi-course meal. Have a great Sunday!
- 2-inch piece ginger - grated
- 1 tablespoon plus 1 teaspoon tamari, plus more for the vegetables
- 1 tablespoon rice vinegar
- 2 teaspoons Sriracha or other hot sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon maple syrup
- juice of 1 lime
- 14 oz extra-firm tofu, pressed and cut in cubes or triangles
- 1 tablespoon plus 2 teaspoons avocado oil or refined coconut oil - divided
- 1 tablespoon plus 2 teaspoons toasted sesame oil - divided
- 1-2 leeks - white and light green parts only, sliced
- 8 oz shiitake mushrooms - stemmed and sliced
- 1 small head green cabbage - sliced thinly
- 1 medium carrot - julienned, cut into sticks or grated
- sea salt
- freshly ground black pepper
- toasted sesame seeds - for garnish
- green onions and/or cilantro - for garnish
- Combine the ginger, tamari, vinegar, Sriracha, sesame oil, maple syrup, and lime juice in a shallow dish or large bowl. Add the tofu and toss gently to coat. Leave to marinate while slicing the leeks, mushrooms, cabbage, and carrot.
- Warm 1 tablespoon of each avocado/coconut and sesame oil in a large pan over medium heat. Add the tofu, leaving the marinade behind in the dish. Fry the tofu for 5-6 minutes, flipping every minute or two, until browned on most sides. Remove the tofu from the pan and set aside in a bowl.
- Wipe the pan if needed. Add 1 teaspoon of each avocado/coconut and sesame oil to the pan, followed by the leeks and shiitake. Add a generous splash of tamari and sauté for 10-12 minutes, until the leeks are soft. Remove from the pan to the same bowl as the tofu and set aside.
- Add the remaining 1 teaspoon each avocado/coconut and sesame oil to the pan, followed by the cabbage and carrot. Add a couple pinches of salt and freshly ground black pepper, stir to coat. Sauté for about 5 minutes, until the cabbage wilts down by about ⅓-1/2 in volume. Add 1 tablespoon of purified water, cover the pan, and reduce the heat to a medium-low. Cook, stirring periodically, for 10-15 minutes or longer, until the cabbage is soft and caramelized in parts. Add the remaining marinade, increase the heat to a medium and sauté until it's absorbed, a minute or so.
- Add the reserved tofu and vegetables/mushrooms to the cabbage, toss gently to combine and let everything warm back through. Taste for salt and add another splash of tamari if needed. Serve sprinkled with sesame seeds and sliced green onions/cilantro.
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