Cabbage and Tofu Stir Fry Recipe

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 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

Recipes.net Team Published March 13, 2020

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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

4 from 3 votes

Preparation Time: 5 mins

Cooking Time: 20 mins

Total Time: 25 mins

Serves:

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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.