Ille's slender layered cabbage with smoked tofu from the wok

Ingredients for 2 servings:

• 200 g smoked tofu
• ½ tsp turmeric
• 2 tbsp soy sauce, for marinating
• 1 onion(s)
• 1 garlic clove(s)
• 1 small white cabbage, sliced
• n. B. Potato(s), 2 – 4, sliced
• 2 carrots
• 1 red bell pepper(s)
• 1 tbsp oil
• 1 tsp caraway seeds, whole or ground
• 100 ml vegetable stock
• 1 tbsp light vinegar
• 1 pinch(s) paprika powder (rose pepper)
• 1 tsp potato starch
• some sour cream
• salt and pepper
• Sugar
• e.g. tomato paste

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegetarian and low-fat, suitable for WW

Finely dice the tofu, onion, and garlic clove, add the turmeric and soy sauce, and marinate for about 20 minutes in a cool place. Sear in a wok or grill pan with a little oil and remove. Lightly fry the halved carrots (with potato slices, if desired), which have been cut into diagonal wedges, and the bell pepper pieces in the remaining oil. Add half of the cabbage mixed with the remaining spices to the pot and layer the carrots, potatoes, and bell peppers on top. Cover with the cabbage again, add the vegetable stock, and vinegar, if desired. Simmer everything on low heat, but not too low, for about 35 minutes. Do not stir! Test the potatoes for doneness. Before serving, thicken with the potato starch mixed with sour cream and stir in the warmed tofu. If desired, add a tablespoon of tomato paste to the cream. Delicious with potatoes, mashed potatoes, or Chinese noodles. Total 8 points according to WW / 4 points per serving without potatoes. My dishes are designed for low-fat cooking, but the ingredients can be expanded if desired. The original dish is made with half-and-half minced meat. This eliminates the need for marinating, and the seasoned minced meat is layered over the vegetables.