why make this recipe
Stir-fried Tofu and Napa Cabbage is a simple, healthy, and flavorful dish that you can whip up quickly. It combines crispy tofu and tender Napa cabbage, creating a delicious mix of textures and flavors. Plus, it’s a great way to enjoy plant-based proteins while adding more vegetables to your meals. This recipe is perfect for weeknight dinners or when you want a light lunch.
how to make Stir-fried Tofu and Napa Cabbage
Ingredients
- 1 block (14 oz) firm or extra-firm tofu, pressed and cubed
- 1 small head of Napa cabbage, cored and roughly chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (if using cornstarch)
- Salt and pepper to taste
- Optional garnish: chopped green onions
Directions
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Prepare tofu: Press the tofu to remove excess water. Cut it into bite-sized cubes. You can lightly pan-fry or bake the tofu before adding it to the stir-fry for a crispier texture.
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Stir-fry aromatics: Heat vegetable oil in a wok or large skillet over medium heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
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Add cabbage: Add the Napa cabbage and stir-fry for 3-4 minutes until it starts to soften.
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Add tofu: Add the tofu cubes to the wok and stir-fry for another 2-3 minutes, ensuring the tofu is heated through.
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Make sauce: In a small bowl, whisk together soy sauce, oyster sauce (if using), and sesame oil.
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Combine and thicken (optional): Pour the sauce over the tofu and cabbage. Stir-fry for another minute to combine. If you want a thicker sauce, whisk together cornstarch and water in a small bowl. Add to the wok and stir-fry until the sauce thickens slightly.
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Season and serve: Season with salt and pepper to taste. Garnish with chopped green onions (if using). Serve hot with rice.
how to serve Stir-fried Tofu and Napa Cabbage
Serve this dish hot, right from the pan. It pairs well with steamed rice or noodles. You can also enjoy it on its own as a light meal. For added flavor, consider serving it with a side of soy sauce or chili sauce.
how to store Stir-fried Tofu and Napa Cabbage
If you have leftovers, store them in an airtight container in the refrigerator. They can be kept for up to 3 days. To reheat, warm in a skillet over medium heat until heated through.
tips to make Stir-fried Tofu and Napa Cabbage
- Press the tofu for at least 30 minutes to remove as much water as possible for better texture.
- Feel free to add other vegetables like bell peppers, carrots, or mushrooms for extra flavor and nutrition.
- Adjust the sauces to your liking; add more soy sauce for saltiness or more sesame oil for nuttiness.
variation
You can make this dish vegan-friendly by using a plant-based oyster sauce or omitting it entirely. You could also try different proteins like tempeh or seitan as a substitute for tofu.
FAQs
1. Can I use other vegetables instead of Napa cabbage?
Yes, you can use bok choy, broccoli, or any other leafy greens you like.
2. Is this dish gluten-free?
To make it gluten-free, use tamari instead of soy sauce and check that your oyster sauce is gluten-free or omit it.
3. Can I freeze this dish?
It is best to eat it fresh, but you can freeze it, although the texture of the tofu may change once thawed. Reheat gently after freezing.
Stir-fried Tofu and Napa Cabbage
Ingredients
Main ingredients
- 1 block 14 oz firm or extra-firm tofu, pressed and cubed
- 1 small head Napa cabbage, cored and roughly chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional) For added flavor
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil For stir-frying
- 1 tablespoon cornstarch (optional) For thickening the sauce
- 1 tablespoon water (if using cornstarch)
- Salt and pepper to taste
- Optional garnish: chopped green onions
Instructions
Preparation
- Press the tofu to remove excess water. Cut it into bite-sized cubes.
- You can lightly pan-fry or bake the tofu before adding it to the stir-fry for a crispier texture.
Cooking
- Heat vegetable oil in a wok or large skillet over medium heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
- Add the Napa cabbage and stir-fry for 3-4 minutes until it starts to soften.
- Add the tofu cubes to the wok and stir-fry for another 2-3 minutes, ensuring the tofu is heated through.
- In a small bowl, whisk together soy sauce, oyster sauce (if using), and sesame oil.
- Pour the sauce over the tofu and cabbage. Stir-fry for another minute to combine.
- If you want a thicker sauce, whisk together cornstarch and water in a small bowl. Add to the wok and stir-fry until the sauce thickens slightly.
Final Steps
- Season with salt and pepper to taste.
- Garnish with chopped green onions (if using) and serve hot with rice.