Chinese Cabbage Rice with Tofu and Shiitake Mushrooms
2 min readYou can make this using shredded green cabbage in lieu of the Napa variety, if desired—the resulting dish will still be delicious.
MAKES 4 MAIN DISH OR 6 TO 8 SIDE DISH SERVINGS
1 tablespoon peanut oil
4 ounces extra-firm tofu, drained well, pressed between several paper towels to dry, cut into small dice
2 large cloves garlic, finely chopped
8 ounces Napa cabbage (about 1⁄2 small), chopped
4 dried shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, stemmed, and chopped
1 fresh red chili pepper, seeded and chopped (optional)
1 (14-ounce) can low-sodium vegetable broth (13⁄4 cups)
1⁄2 cup water
1 tablespoon reduced-sodium soy sauce
1⁄2 tablespoon toasted (dark) sesame oil
Salt and freshly ground black pepper, to taste
1 cup long-grain white rice
In a medium deep-sided skillet with a lid, heat the peanut oil over medium heat. Add the tofu and cook, stirring, until lightly browned, 3 to 4 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the cabbage, mushrooms, and chili pepper, if using; increase the heat to medium-high. Cook, turning constantly with a wide spatula, until vegetables are softened and reduced in size, about 3 minutes. Add the broth, water, soy sauce, sesame oil, salt, and pepper; bring to a boil over high heat. Stir in the rice and let come to a brisk simmer. Reduce the heat to between low and medium-low, cover, and simmer until all the liquid is absorbed, 17 to 20 minutes. Remove from heat and let stand, covered, 5 minutes. Stir to evenly distribute the ingredients and serve hot.
{PER SERVING} Calories 293 • Protein 12g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 46g • Dietary Fiber 4g • Sodium 393mg
