Stir-fried Tofu and Cabbage
A quick and healthy stir-fried dish featuring protein-rich tofu, crunchy napa cabbage, and spicy chilies, perfect for busy weeknights.
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.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to keep tofu and cabbage moist. Adjust chilies based on spice preference.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 12gProtein: 15gFat: 12gSaturated Fat: 2gSodium: 700mgFiber: 4gSugar: 3g
Tried this recipe?Let us know how it was!