Cabbage, tofu and mushrooms
Ingredients for 4 people
- 1 Beijing cabbage cut into strips
- 400 grams of very firm tofu
- 3 tablespoons soy sauce
- 4 teaspoons brown sugar
- 1 and 1/2 teaspoon of corn starch
- 2 tablespoons extra virgin olive oil
- 4 shallots, cut into thin strips
- 2 tablespoons fresh ginger
- 3 cloves of garlic
- 220 grams of mushrooms
- 220 g button mushrooms
- salt
Marinate the tofu cut into slices in soy sauce to which was added the brown sugar, the cornstarch and water,soften the shallot ginger and minced garlic in a frying pan with a little oil, then add the coarsely chopped mushrooms with half a cup of water and simmer for a few minutes, then arrange everything in a bowl waiting to be used later
Cook the cabbage in the pan with a little olive oil until the cabbage is tender and then add the contents of the bowl, adding a little 'oil and cook again turning up to get an amalgam and observing the tofu is hot and the vegetables well covered by the sauce
Serve hot with spaghetti or steamed rice
Recommended wine: Vermentino