We eat a lot of vegetarian foods in our house. I'd say 2-3 times a week we enjoy a vegetarian meal. One of our favorites is tofu. We like it baked, fried, and even grilled. The only problem with having tofu is that it's hard to come up with a side dish. Every time I look at different vegetables it just seems like I'm going to have vegetable overload.
So when I found a recipe that combines vegetables and bacon and has an Asian flare to it I was ready to try it. I'd say 75% of the tofu dishes I make are Asian so it was perfect for pairing with those.
The recipe was easy and just combined bacon with broccoli, cabbage, and onions. It had a simple flavor and wasn't doused in soy sauce like many Asian style vegetables. It was only flavored with rice vinegar. The result was a lightly flavored vegetable dish that was a little salty from the bacon which made it just perfect. It went great with the tofu and rice.
- 3 strips bacon
- 3 c. broccoli florets, halved
- 1 ½ c. red cabbage, thinly sliced
- ½ c. onion, chopped
- 8 garlic cloves, chopped
- ½ teaspoon caraway seeds
- 2 Tablespoons rice vinegar
- 1 Tablespoon lemon juice
- 1 teaspoon black pepper
- Cook the bacon for 3-4 minutes per side or until it is browned. Remove and place on paper towels to drain.
- Add the broccoli to the pan with the bacon drippings and cook for 5 minutes over medium high heat, stirring occasionally.
- Add in the cabbage, onions, and garlic. Cook for 2 minutes, stirring frequently.
- Reduce heat to medium and cook for 3-4 minutes or until broccoli is tender.
- Stir in the caraway seeds and cook for 1 minute.
- Remove from heat and stir in rice vinegar, lemon juice, pepper, and bacon.
Adapted from Cooking Light, November 2015