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with Tom Willey

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Gingered Cabbage & Tofu

Adapted from Simply in Season by Mary Beth Lind & Cathleen Hockman-Wert.
You may add toasted cashews or peanuts to finish this dish.

1/2 cup soy sauce
1/2 cup cooking sherry or stock
1/2 cup rice vinegar
3 Tbls. brown sugar
2 cakes firm tofu, cut into 1-inch pieces
2 Tbls. peanut oil
2 Tbls. peanut oil
6 cups shredded Cabbage
3 Tbls. ginger roots, peeled & minced
1/4 cup fresh lemon juice
1/4 cup fresh cilantro, chopped
pinch of cayenne pepper

In a medium saucepan combine soy sauce, sherry, vinegar and brown sugar, bring to boil. Simmer one minute, remove from heat. Place tofu in a single layer in an ovenproof dish, pour sauce over squares and allow to marinate for 10 minutes while preheating broiler to 450 degrees F. Drain tofu, preserving marinade, sprinkle 2 Tbls. peanut oil over tofu and broil for 4 minutes, turn squares over. Broil until golden brown, another 3 to 4 minutes. In a large frypan heat 2 Tbls. peanut oil over high heat, sauté cabbage and ginger, stirring constantly until wilted. Stir in juice, cilantro and cayenne pepper. Gently toss in browned tofu. Serve over hot steamed rice with additional marinade as desired.

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