Cabbage and Tofu Mei Fun
Cabbage and Tofu Mei Fun
I particularly love cabbage with vermicelli. It’s an unfussy combination that always comes together fautlessly. In Tenderheart, there is a wonderful sweet and tangy cabbage and mung bean vermicelli stir-fry (cabbage chapter) that is tossed with a ketchup-laced sauce - it is one of the first recipes I developed for the book. That particular recipe was actually inspired by a dish I had eaten at Uluh in the East Village, in the days just before Covid lockdown. The cabbage and vermicelli combination became one I replicated often during quarantine and is one that has stayed with me.
Serves 4
Ingredients
- 225g / 8 oz rice vermicelli
- neutral oil
- 1 brown/yellow onion, finely sliced
- 1/2 small cabbage (about 385g/13-ounces), finely sliced
- 1/2 teaspoon white sugar
- 150g / 5 oz smoked or baked tofu, cut into thin slices
- sea salt and white pepper
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce or tamari
- 3 tablespoons white sesame seeds (white or black or combo of both), plus more for
- 2 thinly sliced scallions, for serving
- big handful cilantro/coriander leaves, for serving
Place the rice noodles in a bowl and cover with hot tap water. Soak until the noodles have softened, about 5 minutes and then drain.
Heat a large skillet (frying pan) on medium high heat. When hot, drizzle with oil and add the onions. Cook until softened, 2-3 minutes and then add the cabbage. Drizzle with a bit more oil, season with 1 teaspoon of sea salt and a big pinch of white pepper. Cook until the cabbage is soft and a little caramelized, 3-4 minutes.
Add the noodles and tofu, along with the sesame oil and soy sauce or tamari. Season well with more sea salt and pepper. Toss until the noodles are have softened, with some charred bits, about 4-5 minutes.
To serve, top with scallions, coriander/cilantro and more sesame seeds.