Review: Stir-Fried Tofu, Red Cabbage and Winter Squash

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.

Author: Chris Walker. This entry was posted on Thursday, March 11th, 2010 at 5:23 pm. It is filed under Cabbage, Pumpkin, Reviews, Tofu. You can follow any responses to this entry through the RSS 2.0 feed.