If you don’t like red bell peppers (what is wrong with you!?!), then you’re probably not a fan of me either right now. Today’s recipe is following along that vein with even more of that red gold (does that fit?). I was at the local Trader Joes, being reminded how much I love that store (and their prices), and picked up some tofu. The great thing about tofu is that it doesn’t have much taste of it’s own, taking on whatever flavor of it’s fellow ingredients. The horrible thing about tofu is that it doesn’t have much taste of it’s own, taking on whatever flavor of it’s fellow ingredients.
So what do I do? I add cabbage; another ingredient that is not well known for it’s vibrant flavor. Red pepper takes the save, with help from its trusty side kick, the caraway seed. Not something one often cooks with, all I can think of is bread, but it worked out well.
Oh, and use a big pan for this. This, I learned the hard way.
3 tablespoons olive oil
1 large onion; chopped
16oz extra firm tofu; cut into 1/4 inch pieces
1 red bell pepper; diced
1 lb cabbage; roughly chopped
1 teaspoon caraway seeds
3 tablespoons soy sauce
2 tablespoons rice wine
In a large pan, sauté the onions in oil under medium heat until translucent; approximately 10 minutes. Raise to medium-high, add the red bell peppers and caraway seeds, cooking for another five minutes, then add tofu and cook for another 10 minutes. Add the cabbage, toss to combine well, cover, and cook for 10 minutes; stirring occasionally.
Uncover, add the rice wine, soy sauce, half a cup of water and cook for another 10 minutes. Cabbage will be tender but still have a bit of bite to to it. Serve and enjoy.