Stir-fried Tofu and Napa Cabbage
A simple, healthy, and flavorful dish combining crispy tofu and tender Napa cabbage, perfect for weeknight dinners or a light lunch.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat until heated through. Press the tofu for at least 30 minutes for better texture. Feel free to add other vegetables for extra flavor.