Pointed cabbage and tofu with tamari sauce
Oulala how strange it is to write again on the blog... It's been so long! It raises several questions, I suspect so I will answer them (well maybe not but well too bad haha).
•Why did I leave?
I started working in a restaurant, which took a lot of my time morally and physically. I decided to space out blog posts and ended up stopping it for a while.
This did not mean that I was closing the blog, because as I could see new people subscribed to my blog during this time of absence, it is that it serves a little all the same.
•Why did I come back?
I recently subscribed to a site that delivers organic fruits and vegetables to me every week. It allows me to have various fruits and vegetables (mainly seasonal and local), which I must say helps me a lot to create new recipes.
I continued to create them and take pictures of them, but I had more and more problems with my computer, which no longer worked very well. Having finally been able to change, I can finally edit my photos without problems.
In short, a lot of talk to say that I don't put pressure on myself and as soon as I feel it and I'm inspired I'll post a recipe here :)
On these good words, here is the new recipe which, as the title suggests is composed of a pointed cabbage!
I had never cooked it before (I only bought cauliflower or broccoli to be honest, what a shame!). In short, a very simple and tasty little experiment, which I hope you will like!
Ingredients: 1 half pointed cabbage, fragrant rice (here bay leaf and coconut) (of course, no obligation, choose the rice you prefer); a block of firm tofu (200gr from the Koro brand), Tamari sauce, sesame oil, pepper, thyme, garlic powder (optional), neutral cooking oil.
Utensils: A frying pan, saucepan, paper towel or clean cloth.
1 half pointed cabbage
100g of fragrant rice
200g of firm tofu
2tbsp of Tamari sauce
1 drizzle of sesame oil
Garlic powder (optional)
- Boil water in a small saucepan, once the water is ready, pour the 100g of rice, leave cook until rice is tender. (cooking depends on your personal taste).
- Cut your half of pointed cabbage in half, pour a drizzle of neutral oil for cooking in your pan and brown your pieces of cabbage on each side over medium/low heat.
- After two, three minutes of cooking, pour the two tablespoons of tamari sauce, sesame oil and season with spices.
- Cut the tofu in half lengthwise and wring it out with paper towel or a clean cloth, then cut into strips.
- Add the pieces of tofu to the pan with the cabbage, pour a small drizzle of sesame oil on the tofu and let it cook for about 5 to 7 minutes on both sides, pressing down occasionally.
- Once the cabbage is very tender (check the cooking by sticking a fork in it), dress your plate as you wish and good tasting :)