Tofu on a bed of chinese cabbage

We have recently started cooking with chinese cabbage. In the winter / early spring time, seasonal food is limited. We do our vegetable shopping in multiple places. There is a little vegetable store in Montpellier that has seasonal and mostly local products as well as an amazing outside market. Outside markets are not  present everyday. Some markets are 6 days a week while others can be weekly. In our case, the outside market is every Tuesday and Saturday. It’s an amazing place with local products. We love looking at the stands and meeting the producers. There is always a buzz at the market, so many people come to do their shopping. We’ll have to write a post about these outside markets, it’s really something typical and great about France. Have any of you travelled to Europe and had a chance to buy the local goods? 

As usual, I have gotten off track. So, when seasonal food is limited we have a tend to buy new fruits and vegetables every week to experiment. Our recent discovery is chinese cabbage. We had eaten some before, but it wasn’t something we cooked ourselves. Chinese cabbage is very versitle. You can eat it raw as well as cooked. We decided to pair it with tofu, and we were pleased with the end result.

Ingredients:

Serves 2

  • 1/2 a chinese cabbage (napa cabbage)
  • 5 cl of white wine (dry)
  • Olive oil
  • 1 clove of garlic
  • Salt
  • 200 grams of tofu (organic non GMO)

Slice cabbage into small pieces. Preheat a medium size pan at medium heat. Once the pan is sufficiently hot, add olive oil to coat the bottom of the pan (2-3 tablespoons). Add cabbage and stir so that it is coated in olive oil for about 5 minutes. Deglaze with white wine (add wine to cabbage and stir until it has evaporated). Once the wine has evaporated, reduce heat to low and cover for about 10 to 15 minutes until cooked.

In the mean time, chop garlic. Rinse and slice tofu into thin slices (4mm). When the cabbage is almost ready, in a new pan add olive oil. At high heat add tofu until slightly brown. Make sure the tofu is not crowded in the pan.

Remove cabbage from heat and add garlic. Place in a plate and serve hot.

Bon appétit!.

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