Finnish Cabbage And Tofu Over Rice Food

RICE BOWL WITH CABBAGE AND BAKED TOFU

Steps:

• Make the baked tofu: Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick. In a large, wide bowl whisk together all of the marinade ingredients for the tofu. Pat each square of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat and keep warm while you stir-fry the vegetables.
• Make sure your rice is warm before beginning the stir-fry. In a small bowl or measuring cup combine the soy sauce, wine vinegar, agave nectar or sugar, water or broth, and cornstarch. Mix together well. Have all the ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute. Add the cabbage and sprinkle with salt. Stir-fry for 1 to 2 minutes, until the vegetables begin to wilt. Stir the sweet and sour mixture and swirl it into the wok. Stir-fry 15 to 20 seconds, then cover and cook 30 seconds. Uncover and stir-fry 1 minute, or until the vegetables are crisp-tender.

STIR FRY TOFU, CABBAGE, AND SHIITAKE MUSHROOMS

Steps:

• Gather the ingredients.
• Heat 1 tablespoon of oil in your frying pan or wok. Add the tofu and fry until the edges are golden brown and crispy, about 5 minutes.
• Make a well in the middle of your pan. Add the remaining 1 tablespoon of oil to the pan with the chopped garlic and green onion. Stir to combine the aromatics with the tofu.
• Add the sliced cabbage and combine.
• Add the sliced mushrooms and soy sauce. Combine the ingredients.
• Add 2 tablespoons of water to the pan and cover with a lid. Allow the cabbage to steam until cooked, about 3 minutes.
• Once the cabbage and mushrooms are softened and cooked through, remove the stir fry from the heat and serve.
• Enjoy your cabbage, tofu, and mushroom stir fry!

FINNISH CABBAGE AND TOFU OVER RICE

Steps:

• To prepare the tofu:.
• Preheat the oven to 375°F Combine the marinade ingredients in a 9-inch baking dish. Cut the tofu into cubes or triangles. Place the tofu in the baking dish with the marinade.
• Bake, turning the tofu two or three times during the baking. Bake for 35-45 minutes.
• To prepare the cabbage:.
• While the tofu is baking, saute the onion in the oil in a large heavy skillet. When the onion is almost translucent, add the cabbage. Stirring occasionally, saute until the cabbage is somewhat reduced, about 5 minutes, but don't let the onion brown.
• Combine the sauce ingredients and pour the over the cabbage, stirring to coat. Remove from the heat. Cover the skillet with a lid or foil, and bake in a 375 F oven for 30 minutes.
• Serve the cabbage over rice or mashed potatoes (barley or egg noodles could be used instead). Top with minced pickle and baked tofu. Add a spoonful of sour cream, if desired.

SWEET POTATO CABBAGE CASHEW STIR FRY

Steps:

• To make the tofu, preheat the oven to 400 degrees F. Cube the the block of tofu and place in a bowl. Add the soy sauce, cornstarch, garlic powder and black pepper and toss to coat. Place the cubes of tofu on a baking tray and bake for 30-40 minutes until browned.
• To make the sauce, whisk the soy sauce, maple syrup and hoisin sauce together in a small bowl. Set aside.
• To make the stir fry, add the cubed sweet potato to a wok or large skillet with about 1/4 cup of water or broth, cover and let steam until almost fully cooked, approximately 7-8 minutes. Add the cabbage, garlic, bell peppers, carrot and green onion.
• Cook over high heat, stirring frequently for 6-7 minutes until the cabbage and peppers are cooked tender but not overcooked. If the pan gets too dry, add 1-2 tbsp water or broth as needed. Add the cashews when there are a couple minutes left (or reserve to use as a topping).
• Add the sauce and stir to combine.
• If serving right away, divide between four bowls (on top of brown rice, if desired), top with the baked tofu and fresh cilantro and enjoy! Otherwise, store in the fridge in a container for up to 3 days.

CABBAGE AND TOFU OVER RICE

Steps:

• Bake the tofu in its marinade in a 375℉ (190℃) for about 35 minutes, turning the cubes 2 or 3 times during the baking. Sauté the onion in the oil until translucent. Add cabbage, stirring occasionally, for about 5 minutes. Combine sauce ingredients and pour over cabbage. Add currants and stir to coat cabbage evenly with the sauce. Remove from the heat. Cover the skillet and bake in a 375℉ (190℃) oven for 30 minutes. Serve cabbage over rice, barley or mashed potatoes. Top with minced pickle and baked tofu.

FINNISH STUFFED CABBAGE ROLLS

Steps:

• Cook the rice in the beef broth until half done. Set aside.
• Cut off the stem end of the cabbage. Place the cabbage into a large pan of boiling water. Remove the leaves from the water as soon as they start to separate. Save the large leaves for stuffing, but cut off any tough parts of the leaves. Shred the smaller leaves, to use in the stuffing.
• Mix all stuffing ingredients, including the cooked rice, until smooth. Use some of the cabbage water if necessary to mix everything until smooth.
• Put some stuffing into each large leaf and roll up like a parcel Seal the edges with the egg white. The rolls should be small and thin.
• Brown the rolls in the butter, in a frying pan.
• Pack the rolls into a baking pan.
• Rinse the frying pan with some of the cabbage water and pour over the rolls in the baking pan. The rolls should be about half submerged in liquid.
• Drizzle the rolls with the golden syrup and bake at 350F for 1 1/2 hours.
• Turn them once during baking and add more of the cabbage cooking water, if they are getting too dried out.
• Add 1-2 tbsp of cream to the sauce left in the baking pan after removing the rolls. Spoon the sauce over the cooked rolls to serve.