This Tofu and Cabbage Soup isn’t much to look at but luckily it’s made for your mouth.
It’s been way too long since I put a recipe up. With the move to San Francisco and getting my training business set up here, I haven’t thought up a new recipe. I’ve still been cooking from scratch, of course, but not doing anything new. So here we go… first healthy recipe of the San Francisco era.
I was keeping this recipe pretty simple, with only five primary ingredients. The tomatoes were the easiest since I could just dump the cherry tomatoes into the crock pot without any prep. The cabbage I quartered then sliced across the wedges.
But a funny thing happened on the way to the slow cooker. I completely forgot I had bought English Shelling Peas. So after the whole soup had cooked for 3 1/2 hours in the crock pot, I cooked the peas separately and added them into the already done soup. It might have wound up being a good idea, because with the short cooking time, the peas stayed very crisp.
I’ve never cooked with fresh peas before. It’s pretty darn easy.
Finally all the ingredients were together and I got to eat dinner. What was interesting is the tofu took on the color of the red cabbage, hence me not thinking it came out “looking” too pretty. But the flavor, YUM.
Similar to how I had forgotten how much I like sweet potato, I forgot how much I like cabbage. I’d usually have eaten cabbage at my grandmother’s along with some big fatty piece of slow cooked beef but I like the way it’s used in Chinese food too. A tofu and cabbage soup is definitely more Chinese than food my German/Irish family cooked.
The soup is mildly spicy thanks to the jalapenos and cayenne. Then every once in a while you get a whole tomoato which just pops in your mouth and adds a whole different taste sensation. Same with the crisp, tasty peas.