Napa Cabbage #2

Tofu and Cabbage Stir Fry
Citrusy Tofu
   Juice of one lime
    Juice of one lemon
    2-3 tbsp soy sauce
    2-3 tbsp brown sugar
    1 package firm or extra firm tofu
Press tofu very well while wrapped in a towel.  I usually do this using my two cast iron pans on top of the tofu block wrapped in a towel for at least an hour.  Then slice the tofu in about 1/4″ thick slices.  Mix the marinade in a small container and then place the tofu slices inside.  If needed to cover the tofu add more liquid(either citrus juice, soy sauce, or a little bit of water).  Make sure the marinade is getting in between the pieces of tofu as well.  Cover and place in the fridge overnight, or at least 1 hour.
Preheat the oven to 400 degrees.   Drain the tofu slices and place on a baking sheet and place in the oven for about 25 minutes, flipping once just past halfway through the baking time.  Be careful not to burn any thin edges.  When done, remove from the oven and let cool while assembling the rest of the ingredients or serve immediately with a different meal.

Napa Cabbage and Tofu Stir Fry
Serves 4 or more as a side dish
 2 tbsp oil
    1 large napa cabbage sliced fairly thinly (or bok choy would be great too)
    1 onion very thinly sliced
    1″ piece of ginger, grated or the juice squeezed for the juice
    3 tbsp soy sauce
    2 tbsp mirin (or 2 tsp sugar and a little water)
    1 recipe Citrusy Tofu, thinly sliced (recipe above)
    Sesame oil and seeds to serve
    Rice noodles or rice to serve

In a large skillet heat the oil over medium high heat.  Once hot add the onion and turn the pan down to medium.  Cook for a few minutes then add the grated ginger and stir around(if using just the juice, add later when adding the soy sauce).  Add the napa cabbage and stir(if you separate the large stalk pieces from the bottom of the head of cabbage from the more leafy pieces at the top, add those first and cook for 2-3 minutes before adding the rest).  After it’s been well stirred add 2 tablespoons of water and put a lid over the pan to steam the cabbage.
Only leave the lid on for a couple minutes as you don’t want it to overcook.  Once it’s cooked for a few minutes, add the soy sauce and mirin and the cooked tofu that has been sliced again into thin strips.  Mix well and heat through then serve over rice or rice noodles or just by itself with a small dash of toasted sesame oil and sesame seeds over top.




Avocado and Lime Coleslaw
By A Nutritionist Eats
    4 cups    Chinese cabbage
    2 tablespoons    red onion, minced (if desired)
    1 cup   plus 1 tablespoon cilantro
    1/2 tablespoon  olive oil
    1/2    avocado
    juice of 1 lime
    water to thin dressing as needed
     salt and pepper

Instructions
    Combine cabbage, red onion and 1 tablespoon of minced cilantro. Set aside.
    Combine remaining ingredients in blender and blend until smooth. Add water as needed. Toss cabbage mixture with dressing and let refrigerate for at least 20 minutes.






Hot & Sour Slaw
WebMD Recipe from EatingWell.com
    3 tablespoons rice vinegar
    1 tablespoon reduced-sodium soy sauce
    1 tablespoon sesame oil, toasted
    1 teaspoon fresh ginger, grated
    1/4 teaspoon ground white pepper
    1/4 teaspoon crushed red pepper, or to taste
    3 cups shredded napa, or green cabbage
    1 cup red bell pepper, thinly sliced
    1/3 cup scallions, sliced
    1 8-ounce can bamboo shoots, drained and thinly sliced

Step 1
    Whisk rice vinegar, reduced-sodium soy sauce, oil, ginger, white pepper and crushed red pepper in a large bowl. Add napa (or green cabbage) bell pepper, scallions and bamboo shoots; toss to coat.


Sesame Tuna Salad
WebMD Recipe from EatingWell.com
Toasted sesame oil transforms a humble staple like canned tuna into an elegant supper. We love the crunch of napa cabbage in this salad, but romaine lettuce would also work if you happen to have that on hand.
    1/4 cup rice vinegar, or lemon juice
    3 tablespoons canola oil
    2 tablespoons reduced-sodium soy sauce
    1 tablespoon toasted sesame oil
    1 1/2 teaspoons sugar
    1 1/2 teaspoons minced fresh ginger
    2 5- to 6-ounce cans water-packed chunk light tuna, drained
    1 cup sliced sugar snap peas, or snow peas
    2 scallions, sliced
    6 cups thinly sliced napa cabbage
    4 radishes, julienne-cut or sliced
    1/4 cup fresh cilantro leaves
    1 tablespoon sesame seeds
    Freshly ground pepper, to taste

    Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.
 Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.
    Divide cabbage among 4 plates. Mound one-fourth of the tuna mixture (about 1/2 cup) in the center of each plate and garnish with radishes, cilantro and sesame seeds. Drizzle with the remaining dressing (about 2 tablespoons per salad) and season with pepper.