Best wishes for a happy, joyful, prosperous and peaceful New Year, filled with good surprises and lots of yummy recipes!
I am just back from India, full a ideas for new recipes to be experimented!
However, tonight I was in the mood for tofu and made a quick stir fry, which turned out really tasty…
Ingredients for 2 servings:
1 block of tofu, diced (about 250 gr)
2 shallots, finely chopped
1 teaspoon of oil (sesame or sunflower)
2 tablespoons of cabbage, finely cut
2 cm fresh ginger, grated
1 teaspoon sesame seeds
3 tablespoons soy sauce
optional for decoration:
1 pinch of black sesame seeds
1 tablespoon chopped coriander
Heat the oil in a wok. Add the shallots and stir well. When it starts to stick to the pan, add some water (2-3 tablespoon). Adding water is my trick to avoid using a lot of oil. It allows the shallots to cook and does not stick to the pan!
When the shallots start to become translucent, add the sesame seeds and the cabbage. After 1-2 minutes, the tofu cubes and the soy sauce. Stir well. Lower the heat, add the grated ginger and cover. Cook for about 5 minutes. The tofu consistency should be firm but soft. Overcooking the tofu would make it dry and hard, which is not very yummy!
Add a pinch of black sesame and some chopped coriander and serve with basmati rice.