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Chinese cabbage and tofu stir-fry

updated

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Ingredients for 2 servings:

  • 200g tofu
  • 2 tbsp cashew nuts, unsalted
  • 200 g Chinese cabbage
  • 1 bell pepper(s)
  • 4 carrots
  • 100 g oyster mushrooms
  • 2 tsp lime juice
  • 2 tbsp chili sauce
  • salt and pepper
  • oil
  • Parsley

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Chop the parsley. Mix with 2 tablespoons of oil. Dice the tofu and marinate in the parsley oil. Roast the cashews. Remove the stalks from the cabbage. Cut the cabbage, peppers, and carrots into strips. Clean and halve the mushrooms. Drain the tofu and fry in a pan, turning occasionally. Remove. Fry the carrots in the frying fat for about 5 minutes. Add the peppers and cabbage and fry. Add the mushrooms and cook for about 2 minutes more. Season with lime juice, chili sauce, salt, and pepper. Stir in the tofu and cashews. Return to the heat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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