• 2 cloves of garlic, minced
  • 1 thumb sized piece of ginger, minced
  • 2 small shallots, minced
  • 1 cup of cubed tofu
  • 1/4 cabbage, chopped into small strips
  • 2 Tablespoons soy sauce
  • 1 Tablespoon honey
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon each of crushed peppercorns and coriander seed
  • 2 Tablespoons oil or butter


  1. Saute the garlic, shallots and ginger in the oil on low heat until they have softened, about three minutes.
  2. Add the honey, soy sauce and rice wine vinegar. let simmer for 2 minutes, then turn the heat to high and add the cabbage and tofu.
  3. Fry for a minute, before adding 1/3 of a cup of water and letting it all meld together.
  4. If the liquid has all evaporated, add a touch more soy sauce and vinegar. Serve hot with steamed rice.