Stir Fried Tofu and Cabbage (Print Version)
Crispy tofu and tender cabbage wok-tossed in garlic-ginger sauce for a quick, healthy meal.
# Recipe Ingredients:
→ For the Stir Fry
01 - 14 oz firm tofu, drained and cubed
02 - 2 tbsp vegetable oil, divided
03 - 1 medium onion, thinly sliced
04 - 3 garlic cloves, minced
05 - 1 tbsp fresh ginger, grated
06 - 1 medium carrot, julienned
07 - 1 small green cabbage (about 1.1 lbs), thinly sliced
08 - 2 spring onions, sliced
09 - 1 red bell pepper, thinly sliced (optional)
→ For the Sauce
10 - 3 tbsp soy sauce
11 - 1 tbsp rice vinegar
12 - 1 tbsp toasted sesame oil
13 - 1 tbsp maple syrup or honey
14 - 1 tsp cornstarch
15 - 2 tbsp water
16 - 1/2 tsp chili flakes (optional)
# Directions:
01 - Whisk together the soy sauce, rice vinegar, sesame oil, maple syrup or honey, cornstarch, water, and chili flakes in a small bowl until combined. Set aside.
02 - Pat the drained tofu dry and cut into 3/4-inch cubes. Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and cook for 5 to 7 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu from pan and set aside.
03 - Add the remaining 1 tablespoon oil to the pan. Add onion, garlic, and ginger. Stir fry for 1 to 2 minutes until fragrant.
04 - Add carrot, bell pepper if using, and cabbage. Stir fry for 4 to 5 minutes, until vegetables are just tender but still bright and crisp.
05 - Return the crispy tofu to the pan. Pour the prepared sauce over the stir fry. Toss everything well to coat, and cook for 1 to 2 minutes until the sauce thickens and everything is heated through.
06 - Sprinkle with sliced spring onions. Serve hot, with steamed rice or noodles if desired.
# Expert Advice:
01 -
- Everything happens in one pan in under thirty minutes including prep work
- The sauce clings to every bite like a glossy coat that makes even simple tofu feel special
02 -
- Crowding the pan while cooking tofu will steam it instead of crisping it, so work in batches if necessary
- The sauce continues thickening off the heat, so remove the pan just before it looks perfect
03 -
- Cut all vegetables before starting the stove since everything moves fast once cooking begins
- Warm your serving bowls so the stir fry stays hot longer at the table