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Farm To People

Kitchen Notebook

December 05, 2018

Ginger Scallion Tofu

30 Mins

Prep Time: 30 minutes

Serves 4

  • 1 package Tofu
  • 1 head Napa Cabbage
  • 1 cup thinly sliced Scallions
  • 1/3 cup finely minced Young Ginger
  • 1 clove minced Garlic
  • 4 Tbsp Grapeseed--or other neutral--Oil
  • 3 tsp Soy Sauce
  • 2/4 tsp Sherry Vinegar
  • Sea Salt

Starting at the base of the cabbage, slice only the pale-green parts into ½ inch ribbons. Set the leafy-green parts aside and use at another time for a salad or slaw.


Thoroughly pat the tofu dry and and cut into large cubes.


Mix together the scallions, ginger, 2 tablespoons oil, 1 teaspoon soy sauce, vinegar, and ¼ teaspoon salt in a bowl. Add more salt, if needed. Let it sit for at least 15 minutes to let the flavors come together.


In a large sauté pan over high flame, heat the remaining oil until hot. Add the tofu and cook until browned on all sides, about 10 minutes.


Carefully transfer tofu to a plate. Add the cabbage and garlic to the pan. Cook, tossing occasionally, until cabbage is wilted and browned in some spots, about 5 minutes. Stir in 2 teaspoons soy sauce and cook until evaporated.


Divide cabbage between two plates and top with tofu and ginger scallion sauce.


30 Mins Asian Dinner farm fresh napa cabbage Scallions Tofu Veg vegan Vegetables Vegetarian

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30 Mins Asian Dinner farm fresh napa cabbage Scallions Tofu Veg vegan Vegetables Vegetarian


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