why make this recipe
Stir-fried Tofu and Cabbage is a quick and healthy dish that is both delicious and easy to prepare. It combines the protein-rich tofu with crunchy napa cabbage and spicy chilies for a delightful texture and flavor. This recipe is perfect for busy weeknights or for anyone looking to add more vegetables to their diet. Plus, it is vegan-friendly and can be made in about 30 minutes!
how to make Stir-fried Tofu and Cabbage
Ingredients :
- Firm or extra-firm tofu, pressed and cubed
- Napa cabbage, sliced
- Green chilies, thinly sliced
- Red chilies, thinly sliced
- Garlic, minced
- Ginger, minced (optional)
- Soy sauce
- Oyster sauce (optional)
- Cornstarch
- Vegetable oil
- Sesame oil (optional)
Directions :
- Prepare the tofu: Press the tofu to remove excess water and cut it into cubes.
- Stir-fry aromatics: Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and ginger (if using) and stir-fry until fragrant.
- Add tofu: Add the tofu cubes and stir-fry until lightly browned on all sides.
- Add cabbage and chilies: Add the chopped napa cabbage and chilies. Stir-fry for a few minutes until the cabbage begins to soften.
- Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce (if using), and cornstarch with a little water to create a smooth slurry.
- Combine and thicken: Pour the sauce over the tofu and cabbage mixture. Stir-fry until the sauce thickens and coats everything evenly.
- Finish: Drizzle with sesame oil (if using) and serve hot.
how to serve Stir-fried Tofu and Cabbage
Serve this dish hot over steamed rice or noodles for a complete meal. You can also garnish it with chopped green onions or sesame seeds for added flavor and presentation.
how to store Stir-fried Tofu and Cabbage
Store any leftovers in an airtight container in the refrigerator. It will last for up to 3 days. When reheating, add a splash of water to keep the tofu and cabbage moist.
tips to make Stir-fried Tofu and Cabbage
- Make sure to press the tofu well to remove excess water. This helps it brown nicely.
- Don’t be afraid to adjust the amount of chilies according to your spice preference.
- If you want a bit of extra crunch, add some chopped vegetables like bell peppers or carrots.
variation
You can add other vegetables like bell peppers, carrots, or snap peas to this stir-fry for more color and nutrients. You can also use different types of sauces based on your taste preferences or dietary needs.
FAQs
Can I use any type of tofu?
You should use firm or extra-firm tofu for the best texture. Silken tofu won’t hold up well in stir-frying.
Is this dish gluten-free?
You can make it gluten-free by using gluten-free soy sauce.
Can I prepare this dish in advance?
Yes, you can prepare the tofu and chop the vegetables ahead of time. Just stir-fry them when you are ready to eat.
Stir-fried Tofu and Cabbage
Ingredients
Main Ingredients
- 14 oz Firm or extra-firm tofu, pressed and cubed
- 1 head Napa cabbage, sliced
- 2 pcs Green chilies, thinly sliced
- 2 pcs Red chilies, thinly sliced
- 3 cloves Garlic, minced
- 1 inch Ginger, minced (optional) Adjust based on preference
Sauces and Oils
- 3 tbsp Soy sauce Use gluten-free if necessary
- 1 tbsp Oyster sauce (optional) For added flavor
- 1 tbsp Cornstarch To thicken the sauce
- 2 tbsp Vegetable oil For stir-frying
- 1 tsp Sesame oil (optional) For finishing
Instructions
Preparation
- Press the tofu to remove excess water and cut it into cubes.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
Cooking
- Add garlic and ginger (if using) and stir-fry until fragrant.
- Add the tofu cubes and stir-fry until lightly browned on all sides.
- Add the chopped napa cabbage and chilies. Stir-fry for a few minutes until the cabbage begins to soften.
- In a small bowl, whisk together soy sauce, oyster sauce (if using), and cornstarch with a little water to create a smooth slurry.
- Pour the sauce over the tofu and cabbage mixture. Stir-fry until the sauce thickens and coats everything evenly.
- Drizzle with sesame oil (if using) and serve hot.