Why make this recipe
Tofu and Cabbage Stew is a healthy and comforting dish. It combines the goodness of tofu and vegetables in a flavorful broth. This recipe is perfect for a cozy dinner and is easy to prepare. It’s packed with nutrients and can be made in less than an hour, making it ideal for busy weeknights.
How to make Tofu and Cabbage Stew
Ingredients:
- 1 block firm or extra-firm tofu, drained and sliced
- 1 tablespoon oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 3 stalks Chinese cabbage (Napa or Bok Choy), chopped
- 1/2 cup sliced carrots
- 1/4 cup dried mushrooms, rehydrated (optional)
- 2 tablespoons soy sauce (light)
- 1 tablespoon vegan oyster sauce or vegetarian stir-fry sauce
- 1 teaspoon sesame oil
- 1 cup vegetable stock
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- Salt and pepper to taste
- Optional: chili oil, chopped scallions for garnish
Directions:
- Heat oil in a large pan or pot over medium heat.
- Add the sliced tofu. Cook until golden brown on all sides. Set aside.
- In the same pan, add onion, garlic, and ginger. Cook until fragrant.
- Add the chopped cabbage, sliced carrots, and rehydrated mushrooms (if using). Cook for about 5 minutes.
- Stir in soy sauce, vegan oyster sauce (or stir-fry sauce), and sesame oil.
- Pour in the vegetable stock and bring to a simmer.
- Once simmering, add the cooked tofu back into the pan.
- Thicken the stew with the cornstarch slurry. Cook until the sauce has thickened.
- Season with salt and pepper to taste.
- Garnish with chopped scallions and a drizzle of chili oil (optional) before serving.
How to serve Tofu and Cabbage Stew
Serve the stew hot, in bowls. You can enjoy it on its own or with a side of rice or noodles for a complete meal. The garnished scallions and chili oil will add extra flavor and a nice touch.
How to store Tofu and Cabbage Stew
You can store any leftover stew in an airtight container in the refrigerator. It stays fresh for about 3-4 days. To reheat, simply warm it on the stove or in the microwave until heated through.
Tips to make Tofu and Cabbage Stew
- For extra flavor, let the tofu marinate in the soy sauce for a few minutes before cooking.
- Feel free to add other vegetables you like, such as bell peppers or zucchini.
- Adjust the thickness of the stew by adding more or less cornstarch slurry based on your preference.
- If you enjoy heat, add more chili oil or fresh chili slices.
Variation
You can make this stew with tempeh instead of tofu for a different texture and flavor. Additionally, try using different types of cabbage or mixed greens for variety.
FAQs
-
Can I make this stew ahead of time?
Yes, this stew can be made ahead and stored in the refrigerator. Just reheat it when you are ready to serve. -
Is this recipe gluten-free?
If you use gluten-free soy sauce, this recipe can be made gluten-free. -
Can I use fresh mushrooms instead of dried?
Absolutely! Fresh mushrooms are a great alternative and can enhance the flavor of the stew. Just add them along with the other vegetables.
Tofu and Cabbage Stew
Ingredients
Main Ingredients
- 1 block firm or extra-firm tofu, drained and sliced
- 1 tablespoon oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 3 stalks Chinese cabbage (Napa or Bok Choy), chopped
- 1/2 cup sliced carrots
- 1/4 cup dried mushrooms, rehydrated (optional)
- 2 tablespoons soy sauce (light)
- 1 tablespoon vegan oyster sauce or vegetarian stir-fry sauce
- 1 teaspoon sesame oil
- 1 cup vegetable stock
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- Salt and pepper to taste
- Optional: chili oil, chopped scallions for garnish
Instructions
Cooking the Tofu
- Heat oil in a large pan or pot over medium heat.
- Add the sliced tofu. Cook until golden brown on all sides. Set aside.
Cooking the Vegetables
- In the same pan, add onion, garlic, and ginger. Cook until fragrant.
- Add the chopped cabbage, sliced carrots, and rehydrated mushrooms (if using). Cook for about 5 minutes.
- Stir in soy sauce, vegan oyster sauce (or stir-fry sauce), and sesame oil.
Finalizing the Stew
- Pour in the vegetable stock and bring to a simmer.
- Once simmering, add the cooked tofu back into the pan.
- Thicken the stew with the cornstarch slurry. Cook until the sauce has thickened.
- Season with salt and pepper to taste.
- Garnish with chopped scallions and a drizzle of chili oil (optional) before serving.