Warm Cabbage Salad with Tofu

Ingredients

• young white or savoy cabbage (about 400 g)
• Salt
• ground pepper
• 1 onion
• 2 Garlic cloves
• 1 green bell pepper
• 100 g mung bean sprouts
• 250 g Tofu
• 3 tbsp Soy sauce
• 3 tbsp Lemon juice
• 1 tsp freshly grated ginger
• 2 tbsp soy oil
• chili powder
• 1 tbsp finely chopped coriander leaves

Instructions

1. 1.

   Wash the cabbage, quarter it lengthwise, remove the core and cut into thin strips. Sprinkle with a little salt, mix well and let sit for a few minutes.

2. 2.

   Peel the onion and slice into fine rings. Peel the garlic and slice into thin slices. Wash the bell pepper, clean it, halve it, remove seeds and white membranes, then cut into thin strips. Rinse the sprouts in a sieve and drain.

3. 3.

   Pat the tofu dry and cut into small cubes.

4. 4.

   For the salad dressing whisk together 1 tbsp soy sauce, lemon juice and ginger.

5. 5.

   Heat the oil in a wok or high pan. Briefly sauté onions and garlic while stirring. Add the tofu and stir-fry for a moment. Then add the sprouts and continue cooking with stirring for about 1 minute, add remaining soy sauce, bring to a boil once, remove from heat and mix with cabbage, bell pepper and salad dressing; season with salt and a pinch of chili powder.

6. 6.

   Plate the cabbage salad on a dish and sprinkle with coriander leaves before serving.