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.
This is a quick and easy recipe for lunch, and dinner. You can make it within 30 minutes.
- 1 sheet dried tofu skin (about 80 g or 3 oz)
- 350 grams Chinese cabbage
- 1 tablespoon sesame oil
- 2 tablespoons oil
- 4 slices fresh ginger (thinly shredded)
Cut the tofu skin into 1x 2-in(2.5x5-cm) strips. Cut the cabbage leaves to similar size.
Combine all the Sauce ingredients in a small bowl and set aside.
Heat oil in wok over high heat until hot, but not smoking.
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.
Add the Sauce mixture, reduce the heat to low, and cook for 1 to 2 minutes. Transfer to a serving dish.
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.
