Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 200 grams of extra-firm tofu to remove excess water, then cut it into 1.5 cm cubes and set aside.

2. 2

   Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat, then add the tofu cubes and pan-fry them for 5-7 minutes until golden brown and crispy on all sides, then remove the tofu and set it aside.

3. 3

   Add the remaining 1 tablespoon of vegetable oil to the wok, then add 1 medium finely chopped onion and sauté for 3 minutes until softened and translucent.

4. 4

   Stir in 1 teaspoon of caraway seeds, 0.5 teaspoon of dried marjoram, and 2 minced garlic cloves, cooking for 1 minute until fragrant.

5. 5

   Add 300 grams of thinly sliced white cabbage, 150 grams of thinly sliced potato, and 1 small julienned carrot to the wok, then pour in 100 milliliters of vegetable broth and 1 tablespoon of apple cider vinegar, stirring well to combine.

6. 6

   Cover the wok and let the vegetables simmer for 10-12 minutes, stirring occasionally, until the cabbage is tender and the potatoes are cooked through.

7. 7

   Return the pan-fried tofu to the wok and gently toss everything together.

8. 8

   Season the dish with 0.5 teaspoon of salt and 0.25 teaspoon of freshly ground black pepper to taste, then serve immediately.