It has been a busy week with quick meals and hot nights. The temperatures are still high, which makes sleeping at night very difficult. Now I'm finally a bit fresh again after sleeping a long night. I'm preparing late breakfast while I write this post. Today we'll have savoury oat porridge made with oat milk and oaty spelt rolls with cheese. Then we are planning to head to town to the vegetable market, where there is also currently a stage for the Copenhagen Opera Festival. I'm not the greatest opera fan, but if I can get a little bit of culture while shopping for my veg, I'll be very happy.
Now as the theme of the week was quick cooking, this is a really quick vegan stir-fry dish that I favour on many weekdays. Only the vegetables and protein are variable, but the basics are the same. It's always a good idea to hold a basic stock of soy sauce, miso, mirin and sesame oil, as you can make really flavourful meals with them. I chose crunchy red cabbage as the main vegetable for this dish, and of course there had to be some tofu.
Cabbage fried rice
125 g tofu
Vegetable oil for frying
1/4 red cabbage
4 small carrots
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
Cut the tofu into cubes and fry them in vegetable oil until golden brown. Set them to side.
Cook the rice while you do the prep.
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. Then also add the cabbage and the sauces to the pan. Let simmer for a little while.
Mix the tofu and rice into the vegetables. Serve and enjoy!