Chinese Cabbage and Tofu Skin Stir-fried with Ginger
Sauce
1 tablespoon soy sauce
1 teaspoon vinegar
1 teaspoon rice wine
1 teaspoon sugar
1 teaspoon salt
Soak dried tofu skin in water for10 minutes, then drained.
Chinese Cabbage and Tofu Skin Stir-fried with Ginger
Description
This is a quick and easy recipe for lunch, and dinner. You can make it within 30 minutes.
Ingredients
Instructions
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Cut the tofu skin into 1x 2-in(2.5x5-cm) strips. Cut the cabbage leaves to similar size.
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Combine all the Sauce ingredients in a small bowl and set aside.
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Heat oil in wok over high heat until hot, but not smoking.
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Add the tofu skin and stir-fry for 1 minute. Add the cabbage and ginger, and continue to stir-fry until the cabbage is tender, about 3 to 4 minutes.
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Add the Sauce mixture, reduce the heat to low, and cook for 1 to 2 minutes. Transfer to a serving dish.
Note
For a touch of chilli flavor that does not overpower the whole dish, cut 1 to 2 dried chillies lengthwise, scrape away the seeds and fibers and add them to the hot sesame oil before the tofu skin. A sprinkling of Sichuan Pepper-Salt Powder (page 3) over the finished dish, plus a handful of minced spring onions, will also spice it up nicely without smothering the subtle flavors of the main ingredients.
Frequently Asked Questions
Tofu skin is the layer of film that forms on the top of soy milk when it is boiled.
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