Tag Archives: Cabbage

low carb pad thai with tofu

After my roommate and I signed our lease on our new place in Crown Heights, I invited her over to my rental room for an experimental lunch of low-carb pad thai. After all, broker’s fees make me ravenous. I was really concerned about how lunch would taste. I even prepped her, “I’ve never made this before… It might not be good… There’s always pizza if it doesn’t work out.”

So, clearly, I’m a nervous wreck about cooking something new for someone. But this low carb pad thai turned out great. And it only has 13 carbs per serving! The secret? I substituted cabbage for noodles. The carbs were not missed. It was still oily and peanut buttery, which is all I ask for in my pad thai.

pad thai

low carb tofu pad thai
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dinner
Cuisine: thai
Yields: 5
Ingredients
  • 4 Tbsp. canola oil, plus more for frying
  • 1 16 oz. block of extra firm tofu, pressed
  • 1 small onion, diced
  • 6 cups, or ¼ head of large cabbage, shredded
  • 5 Tbsp. soy sauce
  • 2 cloves of garlic, diced
  • 2 Tbsp. Peanut Butter
  • 2 green onions, chopped
Extra Delicious Options
  • Scrambled Egg
  • Sriracha
Instructions
Fry the Tofu
  1. Press the tofu for about 15 minutes to drain all water
  2. Cut the tofu into triangles or cubes
  3. Pour oil into frying pan, until it covers the whole pan and is about ¼ inch deep
  4. Warm oil over medium-high heat
  5. Add the tofu to the oil and cook on each side for about five minutes, until all sides are a nice tan color, appx. 25 minutes.
  6. Place on a paper towel to drain excess oil
Pad Thai
  1. Chop the cabbage into long, thin pieces
  2. Pour 4 Tbsp. oil into pan and warm it over medium heat
  3. Once the oil is hot, add in the chopped onion and sautee for five minutes, or until soft.
  4. Sautee in the cabbage and top with the soy sauce
  5. Continue to cook the cabbage, stirring occasionally, until it reaches a noodle-like consistency
  6. After about 10 minutes, toss in the garlic and peanut butter and give it a stir.
  7. Once the cabbage is completely cooked down, add in the tofu and green onions and let it simmer for a few minutes.
  8. If you want, now is a good time to crack an egg in the mixture and scramble it.
Nutrition Information
Serving size: 1 cup Calories: 320 Fat: 27 Carbohydrates: 13 Protein: 12

Felicite was in charge of the photo taking that day. Here’s are some shots of the the cooking.

There’s nothing more satisfying than eating tofu in a triangle shape.

This is the light, golden color you want your tofu to be. On the left, you can see the long strips of cabbage.

Adding the soy sauce. 

This is about mid-way through the cooking process. I would normally cook something like this in my wok, but it’s in storage.

The waiting. This is really an excuse to show off that apron. P.s. That is my entire kitchen. It’s why I haven’t been cooking much since I moved.

Here’s a better view of the kitchen. Things get crowded fast.

And finally adding in the tofu.

Some other, non-food related pics. Kevin, the house cat. The king. I will miss him so much when I move out. 

Felicite took a selfie on our dirty mirror. And I am playing with Kevin in the background.

And this sweet guy. I love him.

zesty asian cabbage

I’ve had this dish two nights in a row and for lunch. Not because it’s intensely flavorful, cheap, and fast to make (although, it is all of these things), but it’s because cabbage is both a blessing and a curse.

How is it that I’m never out of cabbage? It always seems like a great idea to buy it at the store. How tasty! And for only $4 a head, you can count on it to feed you all week. But by day three, you have to get creative, or at least used to eating the same thing.

Fortunately, this recipe reheats well. And it’s delicious.

SPICY ASIAN CABBAGE
yields: too much
prep time: 10 minutes
cook time: 15 minutes

ingredients

ingredients:
-2 Tbsp sesame oil
-1/2 large onion, diced
-2 green onions, diced (not pictured)
-1 Tbsp minced garlic
-1 tsp. ground ginger
-3/4 cup shredded carrots
-2 Tbsp. nutritional yeast
– 4 cups shredded cabbage*
– 3 Tbsp soy sauce
-2 eggs

*I used napa cabbage. 4 cups of shredded cabbage was about 1/4 of the large head. Be forewarned, if you plan to use the whole cabbage, you’ll be eating this for days.

Do it!
-Shred the cabbage lengthwise, so you have thin long pieces.
-In a large skillet, heat the sesame oil, add onions, garlic, and ginger and sauté until they’re tender – about five minutes. Add the carrots and sauté for another two minutes. Mix in nutritional yeast.
-Cook in cabbage a few scoops at a time and let it cook down. Continue until you’ve cooked down all of the cabbage. This works best in a bigger pan. It cuts down the cooking time, which keeps your cabbage from getting too soggy.

cabbage

-While your cabbage is cooking, whisk together the two eggs.
-Create an opening in the skillet. Pour the whisked eggs into the opening and let them cook for a few minutes (like scrambling an egg).

pour egg

-Once the eggs begin to cook, scramble the mixture into the rest of the dish until all of the egg has cooked.

Let it cool, then eat! Which is my favorite part.

zesty-asian-cabbage

 

I had so much cabbage left over, I had to use it as a prop.

 

iced coffee recipe + links to love

editor’s note: This, being my first post, was originally titled “Shrinking Violet.”

hello,

I’m up to two cups of coffee in the morning these days. I live within walking distance from a Winn-dixie, so whenever I’m out of essentials (tp and coffee) I make a trip there (remember the one-mile walking rule: if it’s within a mile walk to it.) Here I’ve found a great bold coffee. There’s no other way to describe it, except it’s Winn-dixie’s gourmet generic brand, called Winn & Lovett Prestige Selection and the coffee is Italian Style Espresso. My only complaint is that it’s not made in whole bean (I prefer to grind my own coffee.) But ground coffee has it’s perks, specifically prep time. This makes a mean iced coffee, btw. This is how I do it:

– Take the normal amount of coffee you’d use per however many cups you’d like to prepare and double it.
-Brew as usual.
-There are two things you can do here: After it’s done brewing and still hot, you can add the cream & sugar, and pour it over ice. This is why you want it extra strong. The ice tends to melt and dilute the coffee.
-Or: Make the coffee a few hours in advanced (or overnight), mix the sugar & cream, and stick it in the fridge. Pour over ice, and the ice is left in tact. This is the best way. I’ve also placed a ziplock bag of ice in the coffee while it’s hot, it cools it pretty fast, and the ice melts in the bag. But I try not to heat up plastic, if I can help it, so use this one only in a crunch.

Make this coffee extra great by crushing ice in a blender/food processor. Why is crushed ice so much better? There has got to be science behind it.

I had some huge margaritas last night. While I’ve been known to make some pretty amazing ones, I forget exactly how powerful tequila can be. But tequila has always been my friend. No hangover.

Here are some things I’m in love with right now:
-Martha Stewart’s Everyday Food Blog. Specifically the Cooking From the CSA category (hello spiced zucchini with pecans). The bf and I go to the farmers market every Saturday. Sadly, we’re not members of the CSA, but strongly considering it (members get farm fresh eggs!). While it’s great to eat local produce, it’s sort of tough to find things to cook with it. This blog is yummy and helpful. Zucchini is frequently available, so we eat a lot of it. And the boyfriend just bought a huge bag of pecans, so look out for the candied spice pecans recipe – coming soon.

-Speaking of cooking from the farmers market, last week we got a huge cabbage (appx. 8 pounds). I made sweet & sour cabbage this weekend. It was perfect, German inspired goodness. I fused some aspects from this and this recipe. Sadly, the cabbage wasn’t a red one. And I was all out of red wine vinegar (balsamic worked fine) and subbed brown sugar for white (what a recession, I’m all out of sugar!). This made a huge amount of food. There is probably four big servings left. Also, I still have about a quarter of a cabbage left. What to do with it? Certainly not waste it.

-My new favorite tumblr. It’s perfect.

-Did you know students with a .edu account can get free two day shipping on Amazon? Basically, it’s a free one-year trial of Prime.

-I bought this Vera Bradley bag (well luggage) this weekend. Should I return it? It seems impulsive. I’m not into Vera Bradley at all (actually, I find it hideous.) But I wanted a trendy bag for these weekend trips that the beau and I have planned (Savannah, GA, and Portland, OR coming up.) And I’ve borrowed a Vera Bradley bag from an old roomie, and they’re very sturdy and easy to clean. It was on sale ($45). But I bought it before my car broke down yesterday and was out a chunk of change.

Happy Sunday all.

image via foodista, with many thanks.
p.s. Sorry for the ugly layout. I’m working on getting a tolerable look.