🍽️ Warm Cabbage Salad with Tofu

Name: Warm Cabbage Salad with Tofu
Total time: 30 min
Yield: 4 servings
Ingredients: young white or pointed cabbage (ca. 400 g); salt; pepper (from the mill); 1 onion; 2 garlic cloves; 1 green bell pepper; 100 g mung bean sprouts; 250 g tofu; 3 tbsp soy sauce; 3 tbsp lemon juice; 1 tsp freshly grated ginger; 2 tbsp soybean oil; chili powder; 1 tbsp finely chopped cilantro

274 kcal · 30 min · 4 servings

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Ingredients

young white or pointed cabbage (ca. 400 g)
salt
pepper (from the mill)
1 onion
2 garlic cloves
1 green bell pepper
100 g mung bean sprouts
250 g tofu
3 tbsp soy sauce
3 tbsp lemon juice
1 tsp freshly grated ginger
2 tbsp soybean oil
chili powder
1 tbsp finely chopped cilantro

Instructions

1. Wash the cabbage thoroughly under running water.
2. Cut the head lengthwise into four quarters.
3. Remove the hard core from each quarter.
4. Cut the flesh crosswise into thin strips.
5. Sprinkle some salt over the cut cabbage.
6. Mix the cabbage with your fingers so the salt is evenly distributed.
7. Let the cabbage sit for a few minutes.
8. Peel the onion.
9. Slice the onion into thin rings.
10. Peel the garlic clove.
11. Slice the garlic into thin slices.
12. Wash the bell pepper.
13. Remove the stem and seeds of the bell pepper.
14. Halve the bell pepper.
15. Remove the white membranes inside.
16. Slice the bell pepper into thin strips.
17. Rinse the sprouts in a sieve.
18. Let the sprouts drain in the sieve.
19. Pat the tofu dry with a kitchen towel.
20. Cut the tofu into small cubes.
21. Put one tablespoon of soy sauce into a small bowl.
22. Add lemon juice to the soy sauce.
23. Add the ginger to the soy sauce.
24. Mix the ingredients for the dressing well.
25. Heat the oil in a wok or a deep frying pan.
26. Add the onion rings to the hot pan.
27. Add the garlic slices.
28. Sauté the onions and garlic briefly while stirring.
29. Add the tofu cubes to the pan.
30. Sauté the tofu briefly.
31. Add the sprouts to the pan.
32. Stir-fry everything together for about one minute.
33. Add the remaining soy sauce.
34. Let the mixture come to a boil once.
35. Remove the pan from the heat.
36. Add the prepared white cabbage to the pan.
37. Add the bell pepper strips.
38. Add the prepared dressing.
39. Mix all ingredients well.
40. Season with salt.
41. Add a little chili powder.
42. Season with the chili powder.
43. Plate the cabbage salad.
44. Garnish the salad with fresh cilantro.

Nutrition per serving

kcal: 274
Protein: 15 g · Fett/Fat: 18 g · Carbs: 22 g