Stir Fried Tofu and Cabbage (Printable)
Crispy tofu and tender-crisp cabbage tossed in a savory garlic-ginger sesame sauce. Quick, healthy, and satisfying.
# What You'll Need:
→ Stir Fry Components
01 - 14 oz firm tofu, drained and cubed
02 - 2 tablespoons vegetable oil, divided
03 - 1 medium onion, thinly sliced
04 - 3 garlic cloves, minced
05 - 1 tablespoon 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)
→ Sauce
10 - 3 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon toasted sesame oil
13 - 1 tablespoon maple syrup or honey
14 - 1 teaspoon cornstarch
15 - 2 tablespoons water
16 - 1/2 teaspoon chili flakes (optional)
# How to Make It:
01 - Whisk together the soy sauce, rice vinegar, sesame oil, maple syrup (or honey), cornstarch, water, and chili flakes in a small bowl until well combined. Set aside until ready to use.
02 - Pat tofu dry thoroughly 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 and crispy on all sides. Remove tofu from pan and set aside.
03 - Add remaining 1 tablespoon oil to the same pan. Add onion, garlic, and ginger; stir fry for 1-2 minutes until fragrant and softened.
04 - Add carrot, bell pepper (if using), and cabbage to the pan. Stir fry for 4-5 minutes, tossing frequently, until vegetables are just tender but still bright and crisp.
05 - Return crispy tofu to the pan. Pour prepared sauce over the stir fry mixture. Toss everything thoroughly to coat, and cook for 1-2 minutes until sauce thickens and everything is heated through.
06 - Sprinkle with sliced spring onions. Serve immediately while hot, accompanied by steamed rice or noodles if desired.
# Expert Advice:
01 -
- The sauce creates this glossy coating that makes even humble cabbage feel restaurant worthy
- Everything cooks in one pan, meaning less cleanup and more time to actually eat
02 -
- Crowding the pan while cooking tofu is the fastest way to end up with steamed cubes instead of crispy ones
- Let the sauce bubble for that full minute or two, otherwise it never thickens properly and you end up with soup
03 -
- Freeze the tofu overnight for a chewier, meatier texture that absorbs sauce better
- Toast your own sesame oil in a dry pan first if you only have plain sesame oil