Cooking & Baking

Last edited Fri May 29, 2026, 03:44 PM - Edit history (1)

Thinly slice half a head (1 lb) of cabbage. Heat a few tablespoons of oil in a wok (or deep skillet is fine). When hot, add the mushrooms and cabbage and stir until well coated with oil. After about a minute at medium-high heat, reduce heat to medium-low and add tofu (watch for splatter!). Stir 3-4 minutes until heated through, then flavor with a little salt, a teaspoon of mirin (rice cooking wine (or white wine)), two teaspoons of Japanese soy sauce, stir to mix, and serve.

This is a fairly quick meal to fix, and very filling. It's kind of a go-to when I don't want to work too long over dinner. (I've listed the steps in this order to use time most efficiently.)