Japanese vegetable stir-fry with aburage

Ingredients for 2 servings:

• 2 slice(s) Tofu (Aburage), Japanese fried tofu
• 300 g white cabbage
• ½ carrot(s)
• ½ onion(s)
• 3 tbsp miso paste
• 2 tbsp sugar
• 2 tbsp sake, cooking alcohol
• ½ tsp soy sauce
• 1 clove(s) garlic, finely chopped or squeezed
• 1 tbsp vegetable oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Briefly place the aburage in boiling water, then pat off the water and oil with a paper towel (careful, it’s hot!). Cut into 5 mm long, bite-sized pieces. Also cut the cabbage into bite-sized pieces, the carrot into strips, and the onion into approximately 1 cm wide pieces. Mix the miso paste with the sugar, sake, soy sauce, and garlic. Heat the oil in a large pan and lightly fry the aburage. Add the carrot, onion, and cabbage and sauté. Mix with the prepared miso paste. Rice goes well with this, of course; I actually always use unpolished Japanese rice. Plain short-grain rice should also be tasty.