Hearty Miso Cabbage Stew

Recipe by Our Cookbook Collection

Mark Boughton

Ingredients

Barbecued Tofu:: 7tablespoons oyster sauce; 3tablespoons reduced-sodium soy sauce; 3tablespoons ketchup; 2 1/2tablespoons light brown sugar; 2tablespoons minced garlic; 1 1/2tablespoons minced fresh ginger; 1 1/2tablespoons hot chile paste or 1 tablespoon crushed red pepper flakes; 2packages (14-ounce) extra-firm tofu, cut into 1-inch thick slices
Vegetables:: 1head napa (Chinese) cabbage, chopped; 1tablespoon olive oil; 6cloves garlic, sliced; 3slices fresh ginger, coarsely chopped; 3/4cup rice wine or sake; 8cups water; 1/4cup light-colored (white) miso paste
reduced-sodium soy sauce

To prepare tofu, combine oyster sauce, soy sauce, ketchup, brown sugar, garlic, ginger and chile paste in a large bowl. Add tofu and toss carefully to coat. Cover and let marinate 1 hour at room temperature.
Preheat broiler. Arrange tofu slices on a baking sheet lined with aluminum foil. Broil 8 to 9 minutes on each side, until the edges are brown and slightly crisp. (Or bake in a 425F oven 15 minutes per side.) Dice into 1/2-inch pieces.
To prepare vegetables, rinse cabbage and drain. Cut away core section. Separate leaves and cut into 2-inch squares.
Heat a large pot over medium-high heat. Add olive oil and heat. Drop garlic and ginger into oil; stir briefly. Add cabbage pieces; stir, cover and cook 2 or 3 minutes. Add rice wine; cover and cook 8 to 10 minutes. Add water. Cover and bring to a boil. Reduce heat to low; simmer, uncovered, 15 to 20 minutes. Add tofu; stir and cook 5 minutes.
Put miso paste in a small bowl. Slowly add 1/2 to 3/4 cup cooking liquid, stirring until smooth.
Add miso mixture and soy sauce to stew; stir well. Serves 6.

Recipe adapted with permission from Nina Simonds' Spices of Life (Alfred A. Knopf, 2005).