You are here: Home » Recipes » Hearty Miso Cabbage Stew Hearty Miso Cabbage Stew Recipe by Our Cookbook CollectionKitchen Tested Yield 6 servings Prep 10 mins Cook 48 mins Savory and warming, this main dish stew combines tofu and napa cabbage. Mark Boughton PrintEmail Ingredients Barbecued Tofu:7 tablespoons oyster sauce3 tablespoons reduced-sodium soy sauce3 tablespoons ketchup2 1/2 tablespoons light brown sugar2 tablespoons minced garlic1 1/2 tablespoons minced fresh ginger1 1/2 tablespoons hot chile paste or 1 tablespoon crushed red pepper flakes2 packages (14-ounce) extra-firm tofu, cut into 1-inch thick slicesVegetables:1 head napa (Chinese) cabbage, chopped1 tablespoon olive oil6 cloves garlic, sliced3 slices fresh ginger, coarsely chopped3/4 cup rice wine or sake8 cups water1/4 cup light-colored (white) miso paste3 tablespoons reduced-sodium soy sauce Instructions 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. 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. To prepare vegetables, rinse cabbage and drain. Cut away core section. Separate leaves and cut into 2-inch squares. 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. Put miso paste in a small bowl. Slowly add 1/2 to 3/4 cup cooking liquid, stirring until smooth. 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).