Name: Cabbage and Tofu Stir Fry Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 5
Cuisine: Asian
Ingredients: 3 tbsp soy sauce; 1 tbsp brown sugar; 1 tbsp cornstarch; ¼ cup water or vegetable stock; 2 tbsp vegetable oil; 3 cloves crushed & peeled garlic; 1 tbsp peeled and grated fresh ginger; ¼ tsp chili flakes; 12 oz finely sliced cabbage; 5 oz sliced fresh or canned shitake mushrooms; 5 oz sliced into 1-inch pieces red onion; 5 oz cut into 1-inch pieces red or yellow bell pepper; 15 oz patted dry and cut into 1-inch cubes extra firm tofu; 1 trimmed and thinly sliced green onion

This delicious stir fry features ingredients like cabbage, tofu and carrots. Create this dinner for a flavorful and unique dinner.

How To Make Cabbage and Tofu Stir Fry

3 tbsp soy sauce
1 tbsp brown sugar
1 tbsp cornstarch
¼ cup water or vegetable stock
2 tbsp vegetable oil
3 cloves garlic (crushed & peeled)
1 tbsp fresh ginger (peeled and grated)
¼ tsp chili flakes
12 oz cabbage (finely sliced)
5 oz fresh or canned shitake mushrooms (sliced)
5 oz red onion (sliced into 1-inch pieces)
5 oz red or yellow bell pepper (cut into 1-inch pieces)
15 oz extra firm tofu (patted dry and cut into 1-inch cubes)
1 green onion (trimmed and thinly sliced)

Fry tofu until golden brown. Set aside.
In a small bowl, whisk soy sauce, brown sugar, cornstarch and water until combined. Set aside.
In a skillet, heat oil over medium-high heat until hot.
Add garlic, ginger, onion, mushroom, and chili flakes. Stir-fry, stirring frequently for 30 seconds.
Add cabbage and bell pepper.
Cook and cover for about 8 minutes while stirring occasionally.
Add in starch mixture & simmer until sauce thickens.
Add the tofu back & toss to combine. Season with salt & pepper. Adjust accordingly.
Garnish with sliced spring onions & serve.

How To Make Cabbage and Tofu Stir Fry

4 from 5 votes

Prep: 5 mins

Cook: 20 mins

Total: 25 mins

Serves:

Continue Reading Below

Ingredients

3 tbsp soy sauce
1 tbsp brown sugar
1 tbsp cornstarch
¼ cup water or vegetable stock
2 tbsp vegetable oil
3 cloves garlic, crushed & peeled
1 tbsp fresh ginger, peeled and grated
¼ tsp chili flakes
12 oz cabbage, finely sliced
5 oz fresh or canned shitake mushrooms, sliced
5 oz red onion, sliced into 1-inch pieces
5 oz red or yellow bell pepper, cut into 1-inch pieces
15 oz extra firm tofu, patted dry and cut into 1-inch cubes
1 green onion , trimmed and thinly sliced

Instructions

Fry tofu until golden brown. Set aside.
In a small bowl, whisk soy sauce, brown sugar, cornstarch and water until combined. Set aside.
In a skillet, heat oil over medium-high heat until hot.
Add garlic, ginger, onion, mushroom, and chili flakes. Stir-fry, stirring frequently for 30 seconds.
Add cabbage and bell pepper.
Cook and cover for about 8 minutes while stirring occasionally.
Add in starch mixture & simmer until sauce thickens.
Add the tofu back & toss to combine. Season with salt & pepper. Adjust accordingly.
Garnish with sliced spring onions & serve.