[nycfem]

I followed up with my idea from last night (trying a stir-fry with almost all cabbage as the veggie with the tofu). It was edible but not great; however, I have some ideas for improving it next time.

I dry-wokked (no oil) cabbage, lots of scallions (I think they taste great with cabbage generally), and tofu (pressed out much of the water thanks to this thread's advice). Then after cooking, I added .25 cup of the red pepper paste and mixed.

The problem was that it was too watery. And I think that came from the tofu. Even though I pressed it, it probably still generated a lot of water. When too much water can't be gotten rid of, the veggies come out more steamed instead of dried / browned (the latter of which I prefer). It also takes soooo long to cook when it's watery. I felt like I spent a good hour stir-frying cabbage.

So, yeah, I guess next time I will try cooking the tofu separately from the cabbage and scallions.

For dessert I had a Rawmantic vegan vanilla bar and it really hit the spot, especially after eating so much *essentially* steamed cabbage.

One way I love to stir-fry cabbage is with a combo of peanut butter and soy sauce. OMG, so good. Cabbage picks up flavors very nicely.