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Savory Shiitake, Tofu, and Cabbage Stir-Fry
[Vegan]

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Appetizers and sweets featuring fresh produce and creative ingredients. Hello, we are Edelweiss and Lorelei. We... Read More

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Savory Shiitake, Tofu, and Cabbage Stir-Fry [Vegan]

This savory stir-fry is light, packed with nutrients, and full of flavor. It's relatively light in oil and can even be cooked in water if you're oil-free. Cooking the vegetables in less oil allows for the texture of the broccoli and cabbage to remain crisp. Combined with the chewy, savory... Read More

Ingredients You Need for Savory Shiitake, Tofu, and Cabbage Stir-Fry [Vegan]

  • 1/4 of a large Chinese cabbage
  • 0.5 ounce dried Shiitake mushrooms
  • 1 bunch of broccoli
  • 1-2 garlic cloves
  • 1 onion, chopped
  • Mung bean sprouts, as desired
  • 1-inch piece ginger, minced
  • Turmeric root (optional)
  • 8.8 ounces firm tofu
  • 1 package vermicelli noodles
  • 1 handful of cashews
  • Tamari, to taste
  • A sprinkle of sesame seeds
  • Coriander
  • Vegetable oil, as needed
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How to Prepare Savory Shiitake, Tofu, and Cabbage Stir-Fry [Vegan]

  1. Divide the Shiitake mushrooms in half, then soak in two bowls filled with water separately.
  2. Cut the tofu into pieces and cook in a greased pan. Add the tamari, sesame seeds, and a piece of minced ginger root. If using turmeric, add it now. Cook for a moment, then remove from heat and set aside.
  3. Cut the Chinese cabbage into thin strips and separate the broccoli into florets.
  4. Mince the garlic, onions, turmeric, and additional ginger and fry in a wok (or skillet) with a drizzle of oil.
  5. Add the Chinese cabbage, broccoli, and Shiitake mushrooms to the skillet. Cook, stirring constantly. The vegetables should not overcook and be more or less crisp.
  6. Add the mung beans, cashews, coriander, and tofu, cook for a minute, and serve warm.

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