Finnish Cabbage And Tofu Over Rice Recipes

STIR-FRIED CABBAGE, TOFU AND RED PEPPER

Steps:

• Cut the tofu into dominoes and drain between paper towels. In a small bowl or measuring cup combine the stock, 1 tablespoon of the soy sauce, the sugar, rice wine or sherry, and the sesame oil. Remove 1 tablespoon to a small bowl and stir in the cornstarch. Stir until it has dissolved. Have all the ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and stir-fry until golden, about 3 minutes. Add 1 tablespoon soy sauce (or to taste), toss together for a few seconds, and transfer to a plate.
• Swirl in the remaining oil, add the garlic and ginger to the wok and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute, or until it begins to soften, and add the cabbage and walnuts. Stir-fry for 1 minute, add salt and pepper to taste, and stir-fry for another 1 to 2 minutes, until crisp-tender. Return the tofu to the wok, stir in the walnuts and the stock/soy sauce mixture and stir-fry for another minute, until it has just about evaporated. Stir in the cornstarch mixture and stir-fry until the ingredients are lightly glazed. Remove from the heat and serve with quinoa or rice.

RICE BOWL WITH CABBAGE AND BAKED TOFU

Steps:

• Make the baked tofu: Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick. In a large, wide bowl whisk together all of the marinade ingredients for the tofu. Pat each square of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat and keep warm while you stir-fry the vegetables.
• Make sure your rice is warm before beginning the stir-fry. In a small bowl or measuring cup combine the soy sauce, wine vinegar, agave nectar or sugar, water or broth, and cornstarch. Mix together well. Have all the ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute. Add the cabbage and sprinkle with salt. Stir-fry for 1 to 2 minutes, until the vegetables begin to wilt. Stir the sweet and sour mixture and swirl it into the wok. Stir-fry 15 to 20 seconds, then cover and cook 30 seconds. Uncover and stir-fry 1 minute, or until the vegetables are crisp-tender.

FINNISH CABBAGE CASSEROLE

Steps:

• Cook rice as you usually would. Set aside.
• Preheat oven to 400'F. Grease a 12 inch cast iron skillet and set aside. (*see note)
• Melt 1 tablespoon fat of choice in a skillet and add beef, onions and 1/2 teaspoon of salt. Cook until meat is completely browned.
• In another large pot, melt remaining 2 tablespoon of fat over medium heat. Add chopped cabbage and remaining 1/2 teaspoon of salt. Cook covered until soft, stirring occasionally - about 8-10 minutes. Turn down heat if cabbage is sticking to pot or add a tablespoon of water.
• Once cabbage is done, turn off heat and add cooked rice, meat/onion mixture, optional maple syrup, and pepper to taste. Mix to combine. Scrape into prepared skillet or baking dish. Pour broth over the casserole.
• Bake for 45-55 minutes, until golden brown on top. (Casserole will cook faster in a cast iron skillet. Longer cook time is for regular baking dish.) Cover with foil if top is getting overly brown.

CABBAGE AND TOFU OVER RICE

Steps:

• Bake the tofu in its marinade in a 375℉ (190℃) for about 35 minutes, turning the cubes 2 or 3 times during the baking. Sauté the onion in the oil until translucent. Add cabbage, stirring occasionally, for about 5 minutes. Combine sauce ingredients and pour over cabbage. Add currants and stir to coat cabbage evenly with the sauce. Remove from the heat. Cover the skillet and bake in a 375℉ (190℃) oven for 30 minutes. Serve cabbage over rice, barley or mashed potatoes. Top with minced pickle and baked tofu.

FINNISH CABBAGE AND TOFU OVER RICE

Steps:

• To prepare the tofu:.
• Preheat the oven to 375°F Combine the marinade ingredients in a 9-inch baking dish. Cut the tofu into cubes or triangles. Place the tofu in the baking dish with the marinade.
• Bake, turning the tofu two or three times during the baking. Bake for 35-45 minutes.
• To prepare the cabbage:.
• While the tofu is baking, saute the onion in the oil in a large heavy skillet. When the onion is almost translucent, add the cabbage. Stirring occasionally, saute until the cabbage is somewhat reduced, about 5 minutes, but don't let the onion brown.
• Combine the sauce ingredients and pour the over the cabbage, stirring to coat. Remove from the heat. Cover the skillet with a lid or foil, and bake in a 375 F oven for 30 minutes.
• Serve the cabbage over rice or mashed potatoes (barley or egg noodles could be used instead). Top with minced pickle and baked tofu. Add a spoonful of sour cream, if desired.