Servings:
4
Prep time:
15
Cooking time:
25
INGREDIENTS
- - 350 g of tofu
- - 300 g white cabbage
- - 40 g of rice malt
- - 1 piece of ginger
- - 2 bay leaves
- - Sesame oil
- - Soy sauce
- - salt
INSTRUCTIONS
- Blanch the cabbage leaves in boiling salted water for 3 minutes, then pass over moderate heat in a pan with 2 tablespoons of olive oil and bay leaf until cooked. At this point, remove the bay leaf and whisk obtaining a smooth puree smooth. Keep it warm.
- Peel and finely chop the ginger, then transfer it into a glass and cover with oil.
- Cut the tofu into four blocks and arrange them in a lightly oiled pan making them brown. Then pour in a little soy sauce and continue cooking for a few minutes. Remove from heat, brush them with malt, getting a frosted effect.
- Spread the mashed cabbage on the dishes, lie down on it the blocks of tofu piping hot and sprinkle all over with the olive oil and ginger.
