Stir-fry Savoy Cabbage with Tofu on Buckwheat Noodles
Savoy cabbage is one of the nicest of the cabbage family. It is quite winter-hardy and offers a mild delicious flavor that is not as strong as most of the other cabbages. We really enjoyed this Asian version which provided a nice fresh green vegetable even early in spring when most other veggies are not ready.
Serving Size: 4
- 1 small head savoy cabbage
- 1 leek
- 3-4 cloves garlic
- 2 tablespoons cooking oil
- salt and pepper to taste
- 16 ounces tofu
- splash tamari sauce
- for 4 people buckwheat (soba) noodles
- Remove the tough old outer leaves from the cabbage and discard or use as compost.
- Remove the leaves from the head of the cabbage and wash well.
- Cut in julienne strips, discarding the hard center veins.
- Chop the leek, using both white and some of the green parts.
- Mince the garlic and cut the tofu in cubes.
- Bring a large pot of water to boil to cook the noodles.
- Heat the oil in a wok or large frying pan.
- Add the leeks and stir fry until the begin to soften.
- Add the prepared savoy cabbage and continue to stir-fry.
- Add the garlic and continue stirring.
- When the cabbage begins to wilt add the tofu pieces.
- Put the soba noodles in the boiling water to cook.
- Add a splash or two of tamari sauce or light soy sauce and stir to mix evenly.
- When the noodles are cooked, drain in a colander.
- Divide the noodles on individual plates or bowls.
- Serve a generous amount of the stir-fried savoy on the noodles and sprinkle a few sesame seeds on top as garnish.