Asian, Fusion, Wok

Cabbage and pecan wok with tofu and poppy seeds

This is another dish with a very good combination of flavors and textures, with the nutty taste of the nuts, the crunchiness of the cabbage, the tanginess of the lemon juice and a nice balance of spices with mustard, soy, poppy seeds and black pepper.

Serves 4-5

900 g white cabbage, shredded
270 g firm tofu, diced
140 g pecans
1 onion, sliced
1 garlic cloves, crushed
2 tbsp lemon juice
2 tsp Dijon mustard
1 tbsp soy
2 tsp poppy seeds
0.5 tsp ground black pepper
Oil for frying

Heat the oil in a wok and fry the tofu for 10 minutes until it is browned. Put the tofu aside. Add the pecans and fry them until they turn dark brown. Put them aside. Fry the onions for a couple of minutes and include the garlic the last half-minute. Add the cabbage and fry another couple of minutes. Remove the pan from the heat and stir in the tofu, pecans, lemon juice, mustard, soy, poppy seeds and black pepper. Serve!

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