Japanese Stir-fry Vegetables with Aburage
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 slices tofu (Aburage), Japanese deep-fried tofu
- 300 g white cabbae
- 0.5 ½ carrot (s)
- 0.5 ½ onion (s)
- 3 tablespoon miso paste
- 2 tablespoon sugar
- 2 tablespoon sake, cooking alcohol
- 0.5 teaspoon ½ soy sauce
- 1 clove garlic, finely chopped or pressed
- 1 tablespoon vegetable oil
Print Recipe
Pin Recipe Instructions
- Briefly put the Aburage in boiling water, then dab off the water and oil with kitchen paper (careful, hot!). Cut into 5 mm long, bite-sized pieces.
- Cut the cabbage into bite-sized pieces, the carrot into strips and the onion into pieces approx. 1 cm wide.
- Mix the miso paste with the sugar, sake, soy sauce and garlic.
- Heat the oil in a large pan and fry the aburage lightly. Add the carrot, onion and cabbage and sauté. Mix with the prepared miso paste.
- Rice tastes good with it, of course, I actually always use unpeeled Japanese rice. Simple short grain rice should also taste good.
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