"...great cooking is never as simple as merely following a recipe. The best cooking requires a discerning palate to know when the dish needs something or other- and what to add or do to elevate its flavor."
So that's what I've been focusing on. Tasting, smelling, adjusting. Of course I'm still trying to assemble something of a recipe to give you, but I encourage you to do the same- taste, smell, adjust.
CABBAGE WRAPS W/ HONEY GINGER VEGETABLES & SOY LIME TOFU
Yields: 2 servings as a meal, several as a appetizer
1 head green cabbage (you won't use anywhere near the whole thing, just the outer leaves)
1 cup water, 1 cup white vinegar
1/2 package of tofu
1 TBS vegetable oil (or other high heat oil)
juice of 1 lime, juice of 1/4 lemon
a splash or two of tequila (optional), a few (maybe 4-5) drops fish sauce, generous splash (~1 tsp) tamari
2 large carrots, thinly julienned
1 large zucchini, julienned
1 1/2 TBS coconut oil or butter (divided), ~1" ginger (minced or microplaned) , ~2 tsp honey
sprouts (I used clover)
Remove the 4-5 outermost leaves of the cabbage. Remove the tough stem, cutting each leaf into two. Mix the water and vinegar in a bowl and submerge the cabbage leaves in this mixture while you prep your other ingredients.
Strain the tofu while you get to work on the vegetables. Get a skillet over medium heat with 1/2 TBS of coconut oil. Add the carrots and toss for a few minutes before adding the zucchini. Saute for a few minutes then add the ginger and saute about 6-8 minutes more, until the edges of the vegetables begin to nicely brown.
Meanwhile, get a second skillet over medium-high heat with the vegetable oil. Once it's hot crumble the tofu into the oil. Shallow-fry the tofu until it begins to get crispy (tip: it crisps up better if you don't disturb it much in the pan). Once it's crispy, add the lime juice, lemon juice, tequila, fish sauce, and soy sauce. Taste and sprinkle with salt or dd more citrus if desired. Let this stay on the heat until at least half of the liquid is evaporated.
When the vegetables start to brown, melt together remaining coconut oil and honey and pour it over them. Stir and saute a couple of minutes more. Strain the cabbage leaves and pat them dry. Fill them each with a hearty scoop of the vegetables and tofu, then top with sprouts