Hearty Miso Cabbage Stew

Kitchen Tested
  • Yield 6 servings
  • Prep 10 mins
  • Cook 48 mins

Savory and warming, this main dish stew combines tofu and napa cabbage.

Miso Cabbage Stew
Mark Boughton

Ingredients

Barbecued Tofu:
7 tablespoons oyster sauce
3 tablespoons reduced-sodium soy sauce
3 tablespoons ketchup
2 1/2 tablespoons light brown sugar
2 tablespoons minced garlic
1 1/2 tablespoons minced fresh ginger
1 1/2 tablespoons hot chile paste or 1 tablespoon crushed red pepper flakes
2 packages (14-ounce) extra-firm tofu, cut into 1-inch thick slices
Vegetables:
1 head napa (Chinese) cabbage, chopped
1 tablespoon olive oil
6 cloves garlic, sliced
3 slices fresh ginger, coarsely chopped
3/4 cup rice wine or sake
8 cups water
1/4 cup light-colored (white) miso paste
3 tablespoons reduced-sodium soy sauce

Instructions

  1. To prepare tofu, combine oyster sauce, soy sauce, ketchup, brown sugar, garlic, ginger and chile paste in a large bowl. Add tofu and toss carefully to coat. Cover and let marinate 1 hour at room temperature.
  2. Preheat broiler. Arrange tofu slices on a baking sheet lined with aluminum foil. Broil 8 to 9 minutes on each side, until the edges are brown and slightly crisp. (Or bake in a 425F oven 15 minutes per side.) Dice into 1/2-inch pieces.
  3. To prepare vegetables, rinse cabbage and drain. Cut away core section. Separate leaves and cut into 2-inch squares.
  4. Heat a large pot over medium-high heat. Add olive oil and heat. Drop garlic and ginger into oil; stir briefly. Add cabbage pieces; stir, cover and cook 2 or 3 minutes. Add rice wine; cover and cook 8 to 10 minutes. Add water. Cover and bring to a boil. Reduce heat to low; simmer, uncovered, 15 to 20 minutes. Add tofu; stir and cook 5 minutes.
  5. Put miso paste in a small bowl. Slowly add 1/2 to 3/4 cup cooking liquid, stirring until smooth.
  6. Add miso mixture and soy sauce to stew; stir well. Serves 6.

Recipe adapted with permission from Nina Simonds’ Spices of Life (Alfred A. Knopf, 2005).

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