Classic Recipe Battle!

Let the best recipe win!


it seems like such an obvious way to use cabbage, but I’m just hoping that I’m the only one to use it as a bowl. heh.

serves 3

baked portion

1 lb tofu
1/2 sliced onion
2 T soy sauce
1 T sesame oil
1 T veggie oil
5 garlic cloves sliced
1 in. ginger sliced

sautéed portion

6 not so intact cabbage leaves sliced
2 green onions chopped
1 corn cob with corn cut off or 1/2 c corn
1/4 c cashews
1T soy sauce
1T sesame oil
1t veggie oil

raw portion

6 very intact cabbage leaves (these will form bowls for the dish!)
1 corn cob with corn cut off, or 1/2 cup corn
1/4 c raw cashews
2 green onions chopped

peanut sauce

2T peanut butter
1t soy sauce
1t sesame oil
1t sugar

Now that this is all written down, it seems much more complex than it actually is...but here we go

mix all baked portion ingredients on cookie sheet or in casserole dish. Bake at 450* for 30 minutes. stir every 10 minutes.

mix all sautéed portion ingredients except cashews. sauté on medium low -medium until tofu is done in the oven.

mix peanut sauce in small bowl

when tofu is done, dump baked mix into sauté mix, add cashews. sauté for a couple more minutes.

split up sautéed mix throughout each intact cabbage "bowl", put a dollop of peanut sauce on top, sprinkle on raw corn, green onions and cashews.

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