Southeast Asian Turmeric Tofu and Cabbage
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian
This anti-inflammatory stir-fry highlights curcumin, found in turmeric, which is more effectively absorbed when paired with black pepper. Tofu and other soy foods contain isoflavones, which also can calm inflammation.
- 1 14-oz. block extra-firm tofu, drained
- 2 tbs. plus 1 tsp. avocado oil, divided
- ½ small green cabbage, chopped into 1-in. pieces (about 4 cups)
- 2 carrots, thinly sliced
- 2 tbs. minced fresh ginger
- 2 cloves garlic, minced
- 1 large shallot, chopped
- 2 tsp. brown mustard seeds
- 1 tsp. ground turmeric or 1 tbs. finely minced fresh turmeric
- ½ tsp. red-pepper flakes
- ½ tsp. freshly ground black pepper
- ½ tsp. sea salt
- 2 tsp. wheat-free tamari
- Cooked brown rice or quinoa, for serving
STEP 1
Wrap the tofu in a kitchen towel and place it on a cutting board with a heavy object on top to press out excess moisture. Press the tofu for 10 minutes, then cut it into cubes.
STEP 2
Place a large skillet or wok over medium-high heat and let it heat up for a minute or so. Drizzle in 2 tablespoons of the avocado oil and swirl to coat the pan.
STEP 3
Add the tofu and sear for several seconds, then stir. Continue to cook about eight to 10 minutes, stirring occasionally, until the cubes are golden brown. Transfer the tofu to a bowl.
STEP 4
To the same pan, add the remaining teaspoon of avocado oil, then add the cabbage, carrots, ginger, garlic, and shallots.
STEP 5
Xook until the cabbage softens, about five minutes, stirring frequently.
STEP 6
Add the mustard seeds, turmeric, red-pepper flakes, black pepper, and salt and stir until fragrant, about 30 seconds, then add the tamari.
STEP 7
Gently stir in the tofu and remove the skillet from the heat.
STEP 8
Serve over cooked brown rice or quinoa.
Photographer: Terry Brennan; Food Stylist: Betsy Nelson
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