Red Cabbage Stir Fry

There are a lot of nights we get home late from the office, and I just never come to feel like waiting an added hour and a half and producing a big mess in the kitchen to make something fussy. I love cooking, so there are plenty of nights I do like to make some thing particular. But on the days I do not, a single meal I fall back on a lot is stir fry. I adore how the general meal can turn out quite complicated tasting, even though you actually only need to have 1 pan to cook it all in. Also, you can easily make a wonderful stir fry dinner from whatever veggies or protein you have on hand. 

A single veggie I’;ve been experimenting with lately is red cabbage. I really like how colorful it can make a meal, and cabbage is genuinely a really tasty vegetable (very comparable in taste to my beloved brussels sprouts). If you are in the mood for a quick, colorful dinner this week, I highly recommend you give this a consider.

Red Cabbage Stir Fry, serves 2-3

1 cup uncooked rice (I used brown rice)
7 ounces added firm tofu
one-2 teaspoons cornstarch
1/2 red cabbage
one red bell pepper
one/3 yellow onion
3 cloves of garlic
2 tablespoons olive oil
2 tablespoons sesame oil
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
one tablespoon fish sauce
1/2 teaspoon red pepper flakes (optional)
2-3 tablespoons chopped cilantro

Cook the rice in accordance to the package deal instructions. Depending on what sort of rice you determine to use, the volume of water needed can vary somewhat. I extremely advocate cooking the rice a day (or 2) ahead of time. This saves you time the day you are generating your stir fry dinner, AND day old rice can make far better stir fry. You will not want your rice to get as well soggy, so letting it dry out a tiny is a great point.

Drain the tofu from any packaging liquid. Spot on a plate with a paper towel beneath, and place a paper towel over the best and yet another plate. Like a tofu sandwich. Spot a number of canned goods over the best of the prime plate. This will support the tofu to drain far more. Cut up into modest squares. Place in a ziplock bag, include the cornstarch, and give it a gentle shake. Place on a baking sheet lined with parchment paper. Bake at 350°F for 25-thirty minutes, tossing as soon as in the middle of the bake time.

Put together all your vegetables. Chop up the cabbage, bell pepper, and onion. Mince the garlic. In a large cup, stir with each other the sesame oil, soy sauce, oyster sauce, brown sugar, rice vinegar, and red pepper flakes till the sugar dissolves. Heat the olive oil over high heat in a massive cast iron skillet or a wok. Add the onion and bell peppers cook for one-2 minutes. Add in the garlic and cabbage, and cook for an further 2-3 minutes. Now include in the rice, pour the sauce in excess of everything, and proceed to cook till the liquid dissolves and every thing is scorching. Toss in the baked tofu and cilantro just before serving. 

You can totally add a fried egg in there if you like. Truthfully, I generally do, but I was out of eggs the day I manufactured this one, and it was even now entirely tasty, so I figure I’;ll place the ball in your court on that a single.
Take pleasure in! xo. Emma

Credits // Author: Emma Chapman. Photography: Sarah Rhodes. Pictures edited with Lila from the Fresh Collection.