Chinese Cabbage and Tofu

I know a lot of the health food blogs I read really object to tofu, unless it’s been fermented.  They say it’s not a traditional food and has all kinds of problems- it’s usually genetically modified, that kind of thing.

I can’t make up my mind about it, partly because I just love it, and partly because I just don’t believe that’s not a traditional food.  It’s been around for at least two thousand years.

Many of the whole foods people also say you should definitely avoid it if you’ve had breast cancer or think you are high risk for it.

If tofu scares you, substitute tempeh (which the anti-tofu people say is okay because it’s fermented) or seasoned, cooked meat.  I think chicken, beef, or pork would be delicious.  So would shrimp, but then it’s no longer a peasant dish.

We like to freeze, defrost, and then drain our tofu. It produces a texture firmer than scrambled eggs, and slightly less firm than chicken. Once defrosted, you have to drain it really well- press down on it, hard, until no more liquid comes out.  It’s not required, but if you dislike the soft texture of tofu, you might prefer to do this.

 Stir Fried Chinese Cabbage and Tofu

Drain tofu in colander, weighting down the tofu with something heavy on top, for at least half an hour. I usually use a big bowl of water on top of the tofu to press it, drain it, and make it firmer.  Once it’s as firm as you like, slice it into cubes.

Then have ready:

1/2 t. ginger root, fresh, peeled and diced
1/4 t. bouillion, dissolved in 2 T. water
1 1/2 t. cornstarch, mixed into 2 T. water
4 cups Chinese cabbage, you may want to separate crunchier ends from leafier bits
2 cloves crushed garlic

Heat oil in a skillet or wok. Add ginger and one clove crushed garlic, fry til brown, then remove, add the sliced tofu and stir so the flavored oil covers all the tofu pieces.

Add 1 T soy sauce or amino acids, 1/4 salt. Cook for two minutes, remove with all juices.

Add 1 T. oil to same pan, add other crushed garlic, fry until brown, remove, then add the thicker sections of the cabbage and stir, cooking one minute. Add dissolved bouiillion 1/4 t. salt, cover and steam for two minutes. Add remaining cabbage, stir, cover and cook one minute. Return tofu to pan, dribble the cornstarch mixture into the center of the pan, stir and cook until thickened and then serve immediately. Serves 6, only 4 grams of carbs per serving.

Delicious topped with chow mein noodles, slivered almonds (toasted), served over brown rice, topped with bean sprouts, or with snow peas added to the stir fry.
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