This dish finds a familiar place in households, especially around lunchtime. It’s quick and easy to make, and goes well with just about anything, be it steamed fish or spicy fried chicken.

That said, while it is simple, there are a few specific tricks to getting it just right:

• the cabbage should be very finely shredded;
• the garlic should be gently heated through the oil, not fried; and
• seasoning should be kept to a minimum.

The end result would be completely different if the cabbage was chopped or sliced into wedges, or if the garlic was fried, or if it was seasoned too much while cooking.

The key is in bringing forth the natural sweetness of the cabbage, so go easy with the process and you’ll have a dish fit for the table in no time at all!

Flavours & pairings

The natural cabbage sweetness is the hero of the dish, complemented by an even layer of garlic that permeates through the oil.

With a final touch of pepper-light heat from the chilli to add contrast to the sweetness of cabbage, this is best served with a fragrant bowl of jasmine rice.

Ingredients

• 3 large garlic cloves, roughly chopped
• 3 cups white cabbage, very finely sliced or shredded
• 1 firm/hard tofu, sliced into 1cm rectangles and shallow-fried
• 1/2 large red chilli, finely sliced at an angle
• 2 stalks spring onion, cut into 2cm pieces (separate the white stalks and green leaves)
• 1 tsp cornflour mixed with 2.5 tbsps water
• salt
• 1 tbsp neutral oil
• 1 tsp sesame oil
• 1.5 tsp light soy sauce to finish (optional)

Method

• Heat a wok on a low flame and add the tablespoon of neutral oil such as canola or sunflower.
• Add the garlic to the wok before the oil comes to temperature. Gently coax the garlic through the oil and allow it to build flavour.
• Now add the spring onion stalks (white sections) and stir through until aromatic.
• Before the garlic turns golden, add the finely shredded cabbage. Turn the flame up to a medium heat.
• Add a few pinches of salt, then toss everything well for 30 seconds.
• Add the fried tofu to the wok, then pour the cornflour liquid around the rim so it distributes evenly.
• Toss everything together well. Add another tablespoon of water and toss again for 10 seconds.
• To finish, add the spring onion leaves and chilli. Turn the wok up to medium-high heat and toss for a final 10 seconds.
• Plate and drizzle with some sesame oil, and it’s ready to be enjoyed!
• For an optional extra layer of seasoning, spoon over some light soy sauce at the table.

Find more recipes from The Orange Sieve here.

@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour: the people, the culture and the stories behind them… the kind of food that leaves you with a smile for reasons you can’t quite put your finger on.