Fried Tofu and Cabbage with Peanut Sauce
This recipe from Tall Grass Kitchen was simple and delicious: a protein, a vegetable, a grain, and a sauce. I kept all the basic elements the same, and just made the following changes:
Instead of extra firm tofu I just used firm – sometimes extra firm can seem a little rubbery to me.
I fried everything in sesame oil instead of vegetable oil, just to enhance the flavor a bit. (Also I didn’t have any peanut oil, which would have been the obvious choice given the peanut butter in the recipe)
I used quinoa instead of brown rice – it’s better for you, it cooks faster (and it’s what I had)
Perfect for a wholesome dinner and lunch the next day!!