Braised Dry Tofu with Cabbage and Tomatoes

2 min read

Dry tofu is a compressed tofu with the least amount of moisture of all fresh tofu; it has a rubbery texture similar to fully cooked meat. If necessary, 12 ounces of extra-firm tofu, weighted and drained, can be used in the following recipe. Regular green cabbage can stand in for the Napa variety, if desired. For a more substantial main dish, serve over rice.

MAKES 4 SERVINGS

1 1⁄2 tablespoons peanut oil

1 (8-ounce) package thick dry tofu, spiced, if desired, soaked in warm water to cover for 10 minutes, drained, cut into 1-inch cubes

1 large Napa cabbage (about 2 pounds), cored, leaves torn into bite-size pieces

2 large tomatoes (about 8 ounces each), peeled, seeded, and cut into small pieces (see Cook’s Tip, below)

4 scallions, white and green parts, thinly sliced

3 large cloves garlic, finely chopped

1⁄2 cup low-sodium vegetable broth

2 tablespoons reduced-sodium soy sauce, or more, to taste

1⁄2 teaspoon sugar

1⁄4 teaspoon crushed red pepper flakes, or to taste (optional)

Salt and freshly ground black pepper, to taste

1⁄2 tablespoon toasted (dark) sesame oil

1 teaspoon cornstarch mixed with 1 teaspoon water

In a large nonstick skillet with a lid, heat the peanut oil over medium-high heat. Add the tofu and cook, stirring, until nicely browned on all sides, 3 to 5 minutes. Add the cabbage and cook, tossing and stirring constantly, until softened and beginning to wilt, about 2 minutes. Add the tomatoes, scallions, and garlic; cook, tossing and stirring constantly, 2 minutes. Reduce the heat to medium and add the broth, soy sauce, sugar, red pepper (if using), salt, and pepper, stirring well to combine. Cover and cook 2 minutes, stirring once. Uncover and add the sesame oil and cornstarch mixture, stirring well to combine. Continue to cook, uncovered, stirring occasionally, until liquid is slightly reduced and thickened, about 2 minutes. Serve warm.

{PER SERVING} Calories 217 • Protein 13g • Total Fat 12g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 20g • Dietary Fiber 7g • Sodium 415mg {COOK’S TIP}

To peel the tomatoes, bring a medium stockpot filled with water to a boil over high heat; drop in the tomatoes and boil 20 seconds. Drain and rinse under cold running water. Peel off the skins.