Here’s an easy dish that can be thrown together in minutes, with one caveat: You have to remember to salt your cabbage the night before.
This step softens the cabbage leaves and tames its bitterness. You’ll need to rinse and drain the leaves a couple of times to remove excess salt, and then you can mix up the dish in minutes.
This refreshing dish gets its protein from tofu, a textural pop from edamame (soy beans), and a just-right merger of saltiness and slight bitterness from your prepared mustard cabbage. If you like, add a chile pepper for a bit of spice.
All the ingredients are easy to find in supermarkets and add up to a bright, fresh addition to any meal.
Shanghai Salted Mustard Cabbage and Tofu
Ingredients:
• 1-pound head mustard cabbage, separated into leaves
• 1 1/2 tablespoons salt
• 1 (10-ounce) carton extra-~ rm tofu, drained well
• 1/2 pound frozen edamame kernels, defrosted and drained
• 1 chile pepper, minced (optional)
Directions:
Toss cabbage in salt; let sit overnight in refrigerator. Cabbage will soften and give up liquid.
Rinse cabbage and squeeze dry. Cut leaves into long strips; cut strips into 1/2-inch pieces. Place in bowl. Cover in water and let sit a few minutes. If cabbage is too salty, change water and let sit another few minutes. Drain and squeeze dry.
Cut tofu into small cubes. Mix with salted cabbage, edamame and chile pepper, if using. Toss.
Serves 4.
Approximate nutrient analysis per serving: 180 calories, 15 g fat, 2.5 g saturated fat, 0 mg cholesterol, 100 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g sugar, 6 g protein.
Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
The Buddhist Tzu Chi Foundation is an international nonprofit with a local office in Kaimuki. Its mission of community service includes the promotion of a healthy vegetarian lifestyle. To learn more, visit facebook.com/hawaiitzuchi or call 808-737-8885.
