Southeast Asian Turmeric Tofu and Cabbage

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.

By Robin Asbell | Experience Life

Makes 4 servings
Prep Time 20 minutes
Cook Time 20 minutes

Ingredients

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

Directions

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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