As you have probably noticed, the picture at the top of this blog is a red cabbage. In actual fact, this poor cabbage isn’t about to be eaten. It has been cut up and is going to be boiled to make dye for my brother’s science fair project. Maybe not the worst fate for a vegetable, but pretty high up the list. Anyway, I choose it because I think red cabbage is one of the most beautiful vegetables, which was also what drove me to make this stir-fry.
My boyfriend and I often go to the vegetable market on sunday mornings, and negotiate and debate what vegetables we are getting. Most weeks, I petition for a cabbage of some variety. W., who dislikes cabbage, usually pretends not to hear. Last week I won, and carried my red cabbage home triumphant. It was a beeautiful specimen. The outer leaves were a deep purple and frosted, while inside it was firm and a brilliant mass of magenta crinkles. Paired with mushrooms, marinated tofu, and glass noodles it also made a beautiful meal. Quantities in this are unimportant – use what you have, taste, and adjust.
Red Cabbage, Mushrooms and Tofu with Glass Noodles
Sweet Chili Sauce
Mix a marinade, and leave slices of tofu to absorb it. Slice onions, red cabbage and mushrooms. Fry onions, garlic, and ginger in sesame oil. Add the mushrooms and red cabbage, and cook until they are tender. While doing this, prepare the glass noodles according to packet instructions. Add the tofu, including excess marinade, and the noodles to the cabbage mixture. Taste, and add soy sauce and sweet chili sauce if needed. Cook until the tofu and noodles are hot, then add sesame seeds and fresh lemon juice. Serve alone or with fluffy white rice. (https://chocolatefudgefrosting.wordpress.com/2012/06/28/perfect-white-rice-every-time-4-2/)