Tofu and Cabbage Stew
A healthy and comforting dish featuring tofu and vegetables in a flavorful broth, perfect for busy weeknights and cozy dinners.
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.
Notes
Store leftover stew in an airtight container in the refrigerator for 3-4 days. Reheat on the stove or in the microwave. For extra flavor, marinate tofu in soy sauce prior to cooking. You can use different vegetables based on preference.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 4gSugar: 5g
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