Description
A quick and flavorful tofu cabbage stir fry featuring golden crispy tofu, tender-crisp cabbage, and a savory garlic-ginger sauce. Ready in under 30 minutes, this wholesome dish is perfect for busy weeknights and easy to customize with your favorite vegetables.
Ingredients
- 14 ounces (400 g) firm tofu, pressed and cubed
- 4 cups green cabbage, thinly sliced
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce or vegetarian stir fry sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 2 green onions, sliced
- 1 teaspoon sesame seeds (optional)
- Salt and black pepper to taste
Instructions
- Press the tofu for at least 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
- In a small bowl, mix the soy sauce, oyster sauce (or vegetarian stir fry sauce), rice vinegar, sesame oil, cornstarch, and water until smooth. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook for 5–7 minutes, turning occasionally, until golden and slightly crispy on all sides. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the same pan. Sauté the garlic and ginger for about 30 seconds until fragrant.
- Add the sliced cabbage and carrot. Stir fry for 3–5 minutes until the vegetables are tender but still slightly crisp.
- Return the tofu to the pan and pour the prepared sauce over everything. Stir well and cook for 2–3 minutes until the sauce thickens and evenly coats the tofu and vegetables.
- Sprinkle with sliced green onions and sesame seeds before serving.
Notes
- Use firm or extra-firm tofu for best texture and easier handling.
- For a gluten-free version, substitute tamari or gluten-free soy sauce and ensure the stir fry sauce is gluten-free.
- Add bell peppers, snap peas, or broccoli for extra color and nutrition.
- For more heat, include red pepper flakes or chili oil.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet for best texture or microwave in short intervals, stirring in between.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 0 mg
