Stir Fried Tofu and Cabbage (Printer-friendly)
Crispy tofu meets tender cabbage in a savory garlic-ginger sauce. Ready in 30 minutes for easy weeknight dining.
# What You'll Need:
→ 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
→ 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
# How To Make It:
01 - Whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, cornstarch, water, and chili flakes in a small bowl until smooth. Set aside until ready to use.
02 - Pat the tofu thoroughly 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 5–7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove from pan and set aside.
03 - Add the remaining 1 tablespoon oil to the pan. Add onion, garlic, and ginger. Stir fry for 1–2 minutes until fragrant and the onion begins to soften.
04 - Add carrot, bell pepper, and cabbage to the pan. Stir fry for 4–5 minutes until vegetables are just tender but still vibrant and crisp-tender.
05 - Return the crispy tofu to the pan. Pour the prepared sauce over the stir fry. Toss everything well to coat evenly and cook for 1–2 minutes until the sauce thickens nicely and everything is heated through.
06 - Sprinkle with sliced spring onions. Serve immediately while hot, accompanied by steamed rice or noodles if desired.
# Expert Tips:
01 -
- The sauce clings to every crispy tofu cube and tender cabbage strand like it was meant to be there all along
- Its the kind of meal that comes together in thirty minutes but makes you feel like you actually cooked something real
02 -
- Crowding the pan while cooking tofu is the fastest way to end up with sad steamed cubes instead of crispy ones so work in batches if necessary
- The sauce will look terrifyingly thin when you first pour it in but give it thirty seconds over heat and it transforms into glossy coating magic
03 -
- Hot wok cold oil is the principle restaurant cooks live by get your pan properly hot before adding anything and your vegetables will stay bright and crisp not soggy and sad
- Use tamari instead of soy sauce if you need this to be gluten free and honestly I prefer the slightly mellower flavor anyway