Red cold Winter : slow wined cabbage and yu-dofu

Red cabbage, and poached tofu for a chilly day. French + Japanese, and they make a nice pair. This is vegan and surprisingly filling.

The idea was to empty my fridge. I had the half of a red cabbage, a few black potatoes, 2 purple shallot, red wine… Blue day ! I’ve let that simmered in the cast iron cocotte, longly.

I also found an orphan chili in a nook. Behind you can see a clove. I added a mace and sugar too.

Finish touch : roasted poppy seeds and a few goji berries.
Delicious.
I could have eaten only that but I added a side for the proteins and more fun.

Yu-dofu.

That’s a Winter style to serve tasty tofu. Cubes in hot water with a strong salty sauce to balance the tofu’s creaminess. Silky type goes well.
The sauce is not classic. I mixed Chinese tobanjan hot chili sauce and lemon juice.

The meal :
Cal 521.5 F10.6g C 92.7g P19.2g

2 thoughts on “Red cold Winter : slow wined cabbage and yu-dofu

  1. Pingback: Red cold Winter : slow wined cabbage and yu-dofu « GOURMANDE in OSAKA

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