Review: Stir-Fried Tofu, Red Cabbage and Winter Squash
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We recently came across this nice recipe from the New York Times. As we still have a couple of pumpkins from last year’s harvest to eat up, we were happy it find it.
This makes a very tasty dish. We served it as a main meal, but without rice or pasta. We had so much pumpkin that the meal was plenty , without putting it over something more. We did add a fresh apple, chopped in bite sized pieces, as we enjoy apple with cabbage.
This entry was posted on Thursday, March 11th, 2010 at 5:23 pm and is filed under Cabbage, Pumpkin, Reviews, Tofu. You can follow any responses to this entry through the RSS 2.0 feed.
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I’m not a big cooked cabbage kind of a gal but when I do it’s the green. The colors are pretty. How do you have leftover pumpkin? Did you freeze it?
Hi JoLynn,
About the pumpkin- We have an allotment garden and I grow the uchi kuri (red kuri or hokaiddo). It’s a medium sized pumpkin- good for 2 meals for 2 people. As we grow them organically, the skin can be eaten too, and they keep really well over the winter. I harvested 14 nice ones in November and keep them in a cool place in the house I have 4 left!!!! I will cut one open, use part of it for a dinner, then another part of it for soup the next day and maybe a nice sweet or so (the “Greek pumpkin pie on our site is very tasty and easy to make). I do have a freezer as well and will cook some and purree, then freeze the puree for soups. Rarely will I freeze it as chunks…I don’t think the thawed is so nice..the chunks become rather smooshy. But eating up the 14 pumpkins over the winter-early spring usually gives us enough of a “pumpkin fix” that we don’t eat pumpkin over the summer so not really needed to freeze. Although the puree makes a good sauce for pasta and also good for risotto.
How nice to hear from you. I love green cabbage, it is my favorite and we eat a lot of it, especially during the summer. My favorite way is shredded, lightly steamed and then a bit f olive oil ad lemmon juice…soo yummy.