tofu cabbage

Tofu and Cabbage

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THERE IS A REASON SOME people live longer and stay healthier into their advanced years.  Healthy living.  Healthy eating.  Moderation.  The Cambodian shopkeeper has never used alchohol or tobacco, he’s in his 60s, and trim as a rail.  The nonagenarian Chinese grocer hawking bok choi and odd-looking fruit experiences as little stress as  a Pet Rock and has more energy than the average five-year old.

McDonalds and Coca-Cola both report declining sales.  Unless on-the-road gathering stories for American Toolbox, I avoid their products, as most people my age seem to. So it is no surprise I hit the San Kee Lunch Counter once a week for a typical healthy lunch.  Tofu and cabbage, stir-fried with sesame oil and oyster sauce.  Depending on who makes it, the garlic might be of flame-throwing quantity.  One thing is certain.  I always feel great after this meal.

  • 12 ounces firm tofu, sliced about 1/4 inch thick
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine or dry sherry
  • 2 teaspoons sesame oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon sugar
  • 2 tablespoons peanut or canola oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 medium carrot, cut into matchsticks
  • 1 medium red bell pepper, cut same as carrot
  • 1 pound cabbage, cored and shredded
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