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.

 

Spaghetti Bolognese

Being a vegetarian, it’s always a challenge to re-invent a meat-based dish. I used tofu to substitute the meat balls and the spices were just perfect. That’s what I like about tofu – it just soaks up the spices like a sponge. And so easy to make. This dish was a great project for a rainy afternoon.

The spaghetti sauce is one I make all the time. It has some red chilli powder in it for some extra flavour and zing. The brown sugar balances it out evenly. If you like, you can blitz the sauce in a food processor to get a smooth texture.

Recipe:

For the tofu balls:

450 grams tofu, mashed

1/4 cup fresh coriander, chopped

1 teaspoon red chilli powder

1/2 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon black pepper

1/2 teaspoon garam masala powder

1/2 teaspoon ginger paste

1/2 teaspoon garlic paste

1/4 cup onions, chopped finely

2 tablespoons soy sauce

2 tablespoons olive oil

For the tomato sauce:

1/4 cup olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 medium green pepper, chopped

2 carrots, diced

2 celery stalks, diced

1 teaspoon red chilli powder

4 cups tomato puree

1/2 cup fresh coriander, chopped finely

2 tablespoons tomato ketchup

1 tablespoon brown sugar

Salt to taste

Method:

Preheat the oven to 180 C.

Mix together all the ingredients for the tofu balls except the olive oil and marinate for 30 minutes.

Spread a baking sheet with the olive oil. Form the tofu mixture into 16 balls and arrange them on the tray. Bake about 30 minutes turning the balls after 15 minutes until they are browned and set.

To make the tomato sauce, heat the olive oil. Add the garlic, onions, pepper, carrots and celery. Sauté for about 5 to 10 minutes and then add the red chilli powder. Mix in the tomato puree and simmer over low heat for about 30 minutes, until the sauce has thickened. Add the ketchup, salt, brown sugar and the fresh coriander.

Boil some egg noodles until they are al dente and drain. To serve, heap the noodles on a serving plate and spoon some tomato sauce over it. Place the tofu balls on top. Enjoy.