Stir Fried Tofu and Cabbage (Print View)
Crispy tofu meets tender cabbage in a flavorful garlic-ginger sauce, ready in 30 minutes.
# What You'll Need:
→ For the Stir Fry
01 - 14 oz firm tofu, drained and cubed
02 - 2 tbsp vegetable oil, divided
03 - 1 medium onion, thinly sliced
04 - 3 garlic cloves, minced
05 - 1 tbsp fresh ginger, grated
06 - 1 medium carrot, julienned
07 - 1 small green cabbage (about 1.1 lbs), thinly sliced
08 - 2 spring onions, sliced
09 - 1 red bell pepper, thinly sliced (optional)
→ For the Sauce
10 - 3 tbsp soy sauce
11 - 1 tbsp rice vinegar
12 - 1 tbsp toasted sesame oil
13 - 1 tbsp maple syrup or honey
14 - 1 tsp cornstarch
15 - 2 tbsp water
16 - 1/2 tsp chili flakes (optional)
# Step-by-Step Directions:
01 - Whisk together the soy sauce, rice vinegar, sesame oil, maple syrup (or honey), cornstarch, water, and chili flakes in a small bowl. Set aside.
02 - Pat tofu dry and cut into 3/4-inch cubes. Heat 1 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and cook for 5–7 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu from the pan and set aside.
03 - Add the remaining 1 tbsp oil to the pan. Add onion, garlic, and ginger; stir fry for 1–2 minutes until fragrant.
04 - Add carrot, bell pepper (if using), and cabbage. Stir fry for 4–5 minutes, until vegetables are just tender but still bright.
05 - Return the crispy tofu to the pan. Pour the prepared sauce over the stir fry. Toss everything well to coat, and cook for 1–2 minutes until the sauce thickens and everything is heated through.
06 - Sprinkle with sliced spring onions. Serve hot, with steamed rice or noodles if desired.
# Expert Suggestions:
01 -
- Everything comes together in one pan, so you spend more time eating and less time washing dishes
- The sauce creates this perfect glossy coating that makes vegetables taste way better than they have any right to
02 -
- Don't crowd your pan when cooking tofu—work in batches if needed so each cube has space to crisp up instead of steaming
- Let the sauce bubble for the full 1–2 minutes after adding it, otherwise it stays thin and watery instead of becoming that perfect glaze
03 -
- Press your tofu for 10–15 minutes before cooking if you have time—the extra water removal makes a huge difference in texture
- Add roasted cashews or peanuts in the last minute of cooking for protein and this amazing crunch contrast