This is going to smack dreadfully of "fusion" to you, or maybe it won't. It wasn't intended that way, I can promise you that. You see, I really kind of enjoyed the creativity that went along with my farm share this summer. I decided that I was going to carry it over at least partly into the winter by only doing partial menus. Some of my menus are planned with specific recipes, often from specific sources. Other parts consist of "vegetable thing." This gives me flexibility. I can choose whatever looks good and seasonal, or seasonal and cheap, or bright and shiny. I try to stick with seasonal and cheap but I'll admit that I slip up now and again. At any rate, I picked up the napa cabbage as part of the " good and seasonal and cheap" plan. I had a jar of ajvar paste in the fridge.
It wound up tasting a lot like a very mild kim chi.
This wasn't my plan, but it wasn't bad. My daughter has gotten it into her head, I'm not sure where from but I have my suspicions, that she doesn't like spicy foods. The milder flavor allowed her to enjoy this dish, and of course she loves tofu. (Seriously, the kid loves tofu. And edamame. She just loves soy.) I liked it well enough, and my husband enjoyed it too even though he is not tofu's biggest fan. Like all of the tofu dishes I've posted so far, this is a really good weeknight dish for when you're in a rush. It's also plenty filling without being high-fat or high-calorie, so that's something for those of you who are thinking of such things these days. (That's most of us.)
Tofu with Napa Cabbage and Ajvar Paste (serves 4; approx. $1.54/serving)
1 block extra-firm tofu, drained and cubed
1 head napa cabbage, shredded
1 onion, chopped
2 ounces ajvar paste, divided
3 tablespoons olive oil
- Heat the oil in the wok.
- Add the onion. Stir-fry until it is just beginning to brown.
- Push the onion to the sides of the wok. This will be a little challenging, but don't worry too much about it. Put the tofu cubes in the middle.
- Fry for about a minute, then stir the onions back into the middle and add one ounce of the ajvar paste.
- Stir-fry for two or three minutes.
- Add the cabbage. Stir-fry for two or three minutes.
- Add the remaining ajvar paste. If you're getting concerned about burning, it's okay to add a little water. A quarter cup should just about do it; you don't want this dish to get soggy.
- Stir fry until the cabbage has reached a texture you're happy with. I like it to be a little on the crisp side, but some people like it to be a little more "done."
- Serve hot.