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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
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
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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.
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Nutrition
- Calcium: 69mg
- Calories: 166kcal
- Carbohydrates: 18g
- Fat: 7g
- Fiber: 3g
- Iron: 2mg
- Potassium: 464mg
- Protein: 10g
- Saturated Fat: 5g
- Sodium: 724mg
- Sugar: 8g
- Vitamin A: 202IU
- Vitamin C: 80mg
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