Stir Fried Tofu and Cabbage (Printable)
Crispy tofu meets tender cabbage in a savory garlic-ginger sauce, ready in 30 minutes for an easy weeknight meal.
# 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)
# How To Make It:
01 - Whisk together the soy sauce, rice vinegar, sesame oil, maple syrup (or honey), cornstarch, water, and chili flakes in a small bowl until well combined. 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 and crisp.
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 Tips:
01 -
- It comes together in under 30 minutes but tastes like something youd order from your favorite takeout spot
- The crispy tofu combined with tender crisp vegetables creates this perfect texture balance that keeps every bite interesting
02 -
- Dont overcrowd the pan when cooking tofu or it will steam instead of getting crispy
- Have all your vegetables prepped and the sauce mixed before you turn on the heat
03 -
- A hot wok or skillet is essential for getting those nicely browned edges on the tofu
- Let the sauce bubble for the full 2 minutes to ensure the cornstarch is fully cooked