Cabbage Stir-Fry with Tofu
A quick, nutritious weeknight dinner that doesn't compromise on flavor. This Cabbage Stir-Fry with Tofu transforms humble cabbage into a delicious, crisp-tender vegetable that pairs perfectly with protein-rich tofu.
Ingredients
- 1 block 14 oz firm tofu, pressed and cut into 1-inch cubes
- 1 medium head of cabbage chopped into bite-sized pieces
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 2 carrots julienned
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- Salt and pepper to taste
- Green onions for garnish optional
Instructions
- Press your tofu for at least 15 minutes to remove excess moisture. While waiting, prepare your vegetables.
- Toss the tofu cubes with cornstarch, salt, and pepper until evenly coated.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add the tofu and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same pan, add sesame oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
- Add cabbage and carrots, stir-frying for 3-4 minutes until the cabbage begins to soften but remains crisp.
- Return tofu to the pan, add soy sauce, and toss everything together for 2-3 minutes.
- Taste and adjust seasoning as needed. Garnish with green onions if desired.