A vibrant heap of glossy, richly-spiced stir-fried cabbage and tofu sits over a bed of fluffy quinoa, the distinct pieces of wine-soaked currants and scattered fresh herbs are visible. Lemon wedges and a mint sprig adorn the edge of the deep, ceramic bowl, framing the colorful array of dark green cabbage, creamy tofu chunks, bright fresh herbs, and pops of currants

Spiced Cabbage and Tofu Stir-Fry with Herby Quinoa

Name: Spiced Cabbage and Tofu Stir-Fry with Herby Quinoa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: Extra-firm tofu, 1 block (approximately 14oz) drained and cubed; Green cabbage, 1/2 head shredded; Onion, 1 medium thinly sliced; Garlic, 3 cloves minced; Fresh ginger, 2-inch piece finely chopped; Star anise, 1 piece; Cinnamon stick, 1; Quinoa, 1/2 cup; Vegetable broth, 1 cup; Dried currants, 1/4 cup; Red wine, 1/2 cup; Fresh mint, small handful roughly chopped; Fresh parsley, small handful roughly chopped; Lemon, 1 zested and cut into wedges; Olive oil, 3 tablespoons; Salt, to taste

Category Main Course

Prep 20 minutes

Cook 20 minutes

Style Fusion

Technique Sauté

Diet Friendly Mediterranean

Daily Recipe: February 07, 2024

This satisfying recipe fuses the bold flavors of Chinese cuisine with the healthy, fresh components of a strict Mediterranean diet. Star anise, ginger, and cinnamon provide warmth, making it perfect for a colder day. The key ingredients are cabbage and tofu, both celebrated in Chinese dishes, while the Mediterranean influences are reflected in the use of fresh herbs, lemon, and olive oil. You'll love the balance of crunchy, creamy textures and savory, spicy, tangy flavors, all in a cozy, comforting dish.

Ingredients (for 2)

Extra-firm tofu - 1 block (approximately 14oz) - drained and cubed
Green cabbage - 1/2 head - shredded
Onion - 1 medium - thinly sliced
Garlic - 3 cloves - minced
Fresh ginger - 2-inch piece - finely chopped
Star anise - 1 piece
Cinnamon stick - 1
Quinoa - 1/2 cup
Vegetable broth - 1 cup
Dried currants - 1/4 cup
Red wine - 1/2 cup
Fresh mint - small handful - roughly chopped
Fresh parsley - small handful - roughly chopped
Lemon - 1 - zested and cut into wedges
Olive oil - 3 tablespoons
Salt - to taste

Preparation

Step 1 - 🍷🕰️🍇

Soak the currants in half a cup of red wine for at least 20 minutes.
Step 2 - 🌾🥣🔥

Cook 1/2 cup of quinoa in 1 cup of vegetable broth according to the instructions on the package.
Step 3 - 🔥🍳🌰🥬

Heat 1 tablespoon of olive oil in a pan. Add the minced garlic, chopped ginger, thinly sliced onion, 1 piece of star anise, and 1 stick of cinnamon. Saute until fragrant.
Step 4 - 🥬🧂🔥🥘

Toss in the shredded cabbage and a pinch of salt. Once the cabbage is tender, add the cubed tofu.
Step 5 - 🥘🍷🍇

Drain the currants but keep the wine. Add both currants and wine to the pan. Let the dish simmer until most of the wine has evaporated.
Step 6 - 🥘🌾🥣

Remove the star anise and cinnamon from the pan. Mix in the cooked quinoa.
Step 7 - 🍋🌿🥘

Stir in the roughly chopped mint and parsley, lemon zest. Adjust the seasoning with salt if needed.
Step 8 - 🥘🔥🍋

Give everything a good stir and let it sauté for another minute. Serve your tofu and quinoa stir-fry with lemon wedges.

Additional

Feel free to exchange any of your favorite winter vegetables or protein into this dish. The key is to maintain the balance of flavors and textures. You could also swap the quinoa for couscous or rice, if preferred. Involving kids? They would love to help with washing the veggies or zesting the lemon!