Stir Fried Tofu and Cabbage (Print View)
Crispy tofu and tender-crisp cabbage in a savory garlic-ginger sauce, ready in 30 minutes for a satisfying weeknight meal.
# What You'll Need:
→ Stir Fry Components
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
→ 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
# Method:
01 - Whisk together soy sauce, rice vinegar, sesame oil, maple syrup, cornstarch, water, and chili flakes in a small bowl until cornstarch dissolves completely. Set aside.
02 - Pat tofu dry and cut into 3/4-inch cubes. Heat 1 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu and cook 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove from pan and set aside.
03 - Add remaining 1 tbsp oil to the pan. Add onion, garlic, and ginger. Stir fry 1-2 minutes until fragrant, being careful not to burn the garlic.
04 - Add carrot, bell pepper, and cabbage. Stir fry 4-5 minutes until vegetables are just tender but still bright and crisp-tender.
05 - Return crispy tofu to the pan. Pour sauce over the stir fry. Toss well to coat and cook 1-2 minutes until sauce thickens and everything is heated through.
06 - Sprinkle with sliced spring onions. Serve hot with steamed rice or noodles if desired.
# Insider Tips:
01 -
- Its the kind of dinner that comes together in the time it takes to cook rice but tastes like you put in way more effort
- The sauce hits every single flavor note and coats everything without making it soggy
02 -
- A cold wok makes tofu stick, let it get properly hot before adding anything
- Overcrowding the pan steams instead of stir fries, work in batches if you need to
03 -
- Cast iron or a well-seasoned wok gives the best browning
- Let the sauce bubble for a full minute to activate the cornstarch properly