Quick Tofu Cabbage Stir-fry
Light yet satisfying, this Chinese tofu cabbage stir-fry makes a great weeknight meal! A high-protein recipe that is simple to prepare and ready in 30 minutes.
Servings: 3 servings
Calories: 171kcal
Equipment
Ingredients
For tofu
- 1 block extra-firm tofu drained, pressed, and cubed (about 14oz/400g)
- 1 tablespoon cornstarch
- ½ teaspoon salt
Stir-fry sauce
- 2 tablespoons soy sauce or tamari/shoyu (use gluten-free if needed)
- 1 tablespoon shaoxing wine or rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon coconut sugar or any other kinds of sweetener
- pinch of chili flakes (optional)
For stir-fry
- 3 cloves garlic minced
- 1 teaspoon minced ginger
- 5 cups shredded cabbage
- 8 shiitake mushrooms sliced
Instructions
- Place tofu cubes, cornstarch, and salt in a container. Place the lid on and toss until the tofu cubes are well coated.1 block extra-firm tofu , 1 tablespoon cornstarch , ½ teaspoon salt
- Heat up ½ tablespoon of oil in a non-stick wok/pan over medium-high heat. Place tofu in one layer, and cook for 2-3 minutes on each side, or until most sides are nicely browned. Set aside.
- While tofu is cooking, mix together all ingredients needed for the stir-fry sauce and set aside for later use.
- Next, add another ½ tablespoon of oil into the same wok. Stir in garlic and ginger, and fry for a minute until fragrant.1 teaspoon minced ginger , 3 cloves garlic
- Add cabbage and mushroom in next, and saute for a few minutes, or until veggies have slightly softened.5 cups shredded cabbage , 8 shiitake mushrooms
- Lastly, toss in cooked tofu along with the stir-fry sauce. Cook and fry until ingredients are hot.
- Give it a taste, adding more seasonings if needed. Serve and enjoy your tofu cabbage stir-fry while warm.
Notes
Helpful tips
- Use a large wok or pan - This is to ensure ingredients cook evenly and fry instead of steam.
- Make it spicy - Add a few drops of hot sauce, a spoonful of sriracha, or some red pepper flakes to the sauce. You could also top it with some chili oil before serving.
- Storing leftovers - Leftover cabbage tofu stir-fry can be refrigerated for 3-4 days. Reheat on the stove or in the microwave.
Nutrition
Calories: 171kcal | Carbohydrates: 18g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1169mg | Potassium: 557mg | Fiber: 4g | Sugar: 7g | Vitamin A: 115IU | Vitamin C: 44mg | Calcium: 97mg | Iron: 3mg
