1 Lb Firm Tofu
2 cloves garlic, grated or minced
thumb size piece of fresh ginger, peeled and grated
2 Tbs soy sauce
1 tsp sesame oil
1 Tbs white wine vinegar or rice wine vinegar
1 Tbs honey
1 heaping tsp medium-hot Korean Gochujang paste
2 lb Chinese/Napa Cabbage, sliced thinly
2 Tbs vegetable oil
2 Tbs peanut oil ( or you could use all vegetable oil)
4 large cloves of garlic diced
1 large thumbs worth of Fresh Ginger. Peeled and chopped
1 tsp ground coriander
2 Tbs Mirin
1/4 cup water
2 Tbs Sesame Oil
1 Tbs soy sauce
2 tsp Oyster Sauce
Sesame seeds and Fresh Coriander for garnish
TOFU: Slice tofu into 8 pieces. Mix all of the Tofu marinade ingredients. These can be kept bottled in the refrigerator until you are ready to use it. There is more than enough for this recipe so save it to use later on Chicken.
When ready to use place the marinade in a pyrex pan. Lay tofu slices on top. Turn to coat and let marinate for 30 – 60 minutes at room temp. Drain. When ready fry or grill in a pan.
CABBAGE: Heat oils in a deep frying pan. Add the grated garlic, ginger and ground coriander and sauce for 20 seconds or just until the garlic starts to brown. Add the sliced cabbage and stir to coat and mix. Cook until the cabbage just starts to wilt.
Add the Mirin, Water, Soy Sauce, Sesame oil and Oyster Sauce and let cook another minute.
The cabbage should be wilted but not soggy. Plate and garnish with sesame seeds and fresh Cilantro. Place the tofu on top.
I served this two ways. For dinner with Brown rice and the cabbage itself for lunch with a soft boiled egg.