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

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.
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.
Add cabbage: Add the Napa cabbage and stir-fry for 3-4 minutes until it starts to soften.
Add tofu: Add the tofu cubes to the wok and stir-fry for another 2-3 minutes, ensuring the tofu is heated through.
Make sauce: In a small bowl, whisk together soy sauce, oyster sauce (if using), and sesame oil.
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.
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.