Purple Cabbage and Tofu with Noodles

I bought some purple cabbage recently and I was looking up some recipes online and found this interesting dish from https://www.vibrantplate.com/purple-cabbage-chicken-lo-mein/.

Being a vegetarian, I decided to substitute tofu instead and also made a few changes. I marinated the tofu with some spices, because in my experience the tofu soaks up the spices and creates a subtle yet interesting flavour.

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This recipe is so delicious and just takes about 15 minutes. Purple cabbage with veggies, tofu and nuts! Couldn’t be healthier and tastier than that! Just toss in the ingredients and stir-fry.

 

It’s perfect for lunch/dinner.

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PREP: 30 minutes COOK TIME: 15 minutes SERVES: 2

Ingredients

  • 2 cups purple cabbage, shredded
  • 6 small spring onion, sliced thinly 
  • Green stems of spring onions, chopped
  • 1 carrot, grated
  • 2 green chillies, sliced lengthwise
  • 1 tbsp ginger, grated
  • 1 tbsp garlic, minced
  • 1 tsp red chilli flakes
  • 150 grams hakka noodles
  • 3 tbsp sesame oil
  • 1 tbsp soy sauce
  • 200 grams tofu, cubed
  • Salt and Pepper as needed

Toasted Nuts

  • 1 tsp sesame seeds
  • 1 tsp pumpkin seeds
  • 1 tbsp peanuts, chopped

Instructions

Marinate the tofu with the ginger, garlic, red chili flakes, soy sauce, and pepper. Set aside for 30 minutes or longer if you prefer it.

Heat a pan to medium, then add the sesame seeds and pumpkin seeds. Toast until golden brown, stirring regularly. Remove from pan and set aside to cool. Add the peanuts and mix well.

Prepare the noodles according to package instructions. Drain and set aside.

Heat a large wok, add about 2 tbsp sesame oil and add the marinated tofu. Stir-fry until cooked through. Remove from pan and set aside.

Heat about 2 tbsp sesame oil in the same wok. Add the green chilies, sliced spring onions with the chopped green stems and carrots to the pan. Stir-fry for a couple of minutes until the vegetables are tender and add the cooked noodles, shredded purple cabbage and tofu. Mix together and stir-fry for a few minutes more. Add more soy sauce if needed. Season with salt and pepper. 

Serve hot sprinkled with the toasted nuts.

 

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