Happy weekend to everyone! I hope you are having a good and relaxing time. We had an eventful evening last night when it was culture night in Copenhagen with hundreds of events taking place all over town. We managed to visit quite a few of them, and they were all exciting. We got to climb on a railway control tower with a magnificent view over town, went down to the new metro tunnel which is under construction (new line and stations are due to open in July 2019), stumbled upon a camel and donkey in the middle of a street, saw light displays, visited quite a few galleries and ate the tastiest pumpkin soup from a street stand. Today we will walk some more and go for a countryside walk by the seaside and in a nearby forest.
Before we do that, I wanted to post a recipe with you. I've been enjoying many cabbage dishes lately, as it's in season, it's cheap and there are lovely variants available. This vegan dish contains cabbage two ways: stir fried and quick pickled. The pickled cabbage actually worked pretty well on the side to add something special to the dish. This is just a handy and quick weekday meal, but it's still quite special. There is of course also smoked tofu in the dish.
Fried rice with cabbage
125 g smoked tofu
Vegetable oil for frying
2 garlic cloves
2 cm fresh ginger
1 red chilli
1 tbsp white miso
2 tbsp soy sauce
2 tbsp mirin
2 tbsp sesame oil
1 cup jasmine rice
Pickled cabbage on the side (optional)
Cut the tofu into pieces, and fry them in vegetable oil until golden brown.
Cook the rice.
Slice the cabbage, onion and carrots, and chop the garlic, chilli and ginger finely.
Fry the onion and carrots in oil, shortly followed by the garlic, chilli and ginger.
Add the cabbage and the sauces to the pan, and let it simmer.
Also stir the tofu and rice into the pan.
Serve with the optional pickled cabbage on the side and enjoy!