- Base Tofu Product (79)
- Course (80)
- Cuisine (77)
Slow braised cabbage and Hodo tofu in a coconut stew.
1/2 yellow onion, diced small
2 Tablespoons rice bran oil
2 Tablespoons pickled radish
2 cups coconut milk
1 cup water
1 teaspoon kosher salt
1 Tablespoon sugar, optional
1 head Savoy cabbage, torn into large pieces
1 cup mixed bell peppers, seeded, julienned
1 12-oz Hodo Firm Tofu or Medium Tofu
1. Heat oil in a pot, and sweat onions till translucent.
2. Add pickled radish, saute one more minute.
3. Add coconut milk, water, salt, sugar and cabbage, stir to mix, and cover and simmer on low until cabbage is soft, about 20 minutes.
4. Add bell peppers and tofu and heat through.
Soy Omelet is quite simple to make. Try at home with our fresh yuba skins!
2 8-oz Hodo Spicy Yuba
1/2 head red cabbage
1/2 cup herbs (parsley, green onions)
Additional rice vinegar, chili flakes
Just shredded purple cabbage, toss with Hodo spicy yuba. If you want it wetter, add rice wine vinegar to taste. If you want it spicier, add more chili flakes. Chopped parsley, scallions from whites to green tops and black and white sesame seeds.
Toss together, let sit in fridge for flavors to come together. Serve cold. Use as a condiment, salad, filling for sandwiches or wraps.
Credits: Henry Hsu