Creative Commons image credit, below. Many recipes are inspired, I expect, in the happy coincidence of a rather mundane conundrum. It goes something like this: How can I finish that tofu I opened the other night, and which edibles can I throw in that are lingering in the veggie drawer, pushing their prime?
And so I give you this really simple scramble: I'm sure that it can be dressed up, gussied up, and otherwise improved . . . so let me hear from you -- what would you do with these summer basics (corn, tomatoes, cabbage) or others?
Ears of corn
Tomatoes, cut into chunks
Cabbage, sliced, but not too thin, like colesaw, mind you -- just so the pieces are bite-sized
Fresh ginger, minced
Sea salt
Pepper
Firm or silken tofu (I used silken, but firm probably would be better because it breaks up less -- although I liked the mild taste of silken)
Olive oil
Yep, that's it! I used organic corn and cabbage -- and I think it made a difference!
First, cut the tofu in large bite-sized chunks. Then, put a small amount of olive oil in the skillet, add the tofu, and put on medium heat. The idea is to fry the tofu so that it becomes light brown on the outside (or if it's silken, so that there are a few light brown pieces and the water evaporates from the rest).
Stir it often enough that it doesn't stick. I used a cast-iron skillet and it worked great! While tofu is frying, put the ears of corn in boiling, salted water after shucking (and breaking in half, if you have to).
When the tofu is fried well, put heat on low, add a little more olive oil, then cabbage and tomatoes. Cook until the cabbage is soft. Add salt, pepper, and minced ginger; cook a bit until the ginger softens. Take out corn and serve!
And so I give you this really simple scramble: I'm sure that it can be dressed up, gussied up, and otherwise improved . . . so let me hear from you -- what would you do with these summer basics (corn, tomatoes, cabbage) or others?
Ears of corn
Tomatoes, cut into chunks
Cabbage, sliced, but not too thin, like colesaw, mind you -- just so the pieces are bite-sized
Fresh ginger, minced
Sea salt
Pepper
Firm or silken tofu (I used silken, but firm probably would be better because it breaks up less -- although I liked the mild taste of silken)
Olive oil
Yep, that's it! I used organic corn and cabbage -- and I think it made a difference!
First, cut the tofu in large bite-sized chunks. Then, put a small amount of olive oil in the skillet, add the tofu, and put on medium heat. The idea is to fry the tofu so that it becomes light brown on the outside (or if it's silken, so that there are a few light brown pieces and the water evaporates from the rest).
Stir it often enough that it doesn't stick. I used a cast-iron skillet and it worked great! While tofu is frying, put the ears of corn in boiling, salted water after shucking (and breaking in half, if you have to).
When the tofu is fried well, put heat on low, add a little more olive oil, then cabbage and tomatoes. Cook until the cabbage is soft. Add salt, pepper, and minced ginger; cook a bit until the ginger softens. Take out corn and serve!
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