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Quick Tofu Cabbage Stir-fry Recipe

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4.1 from 14 reviews

This Quick Tofu Cabbage Stir-fry is a delicious, healthy, and easy-to-make vegan dish perfect for a weeknight meal. Featuring crispy browned tofu, tender cabbage, and shiitake mushrooms, all tossed in a savory stir-fry sauce with garlic, ginger, and a touch of sweetness. Ready in just 25 minutes, it’s a flavorful and satisfying meal that’s naturally gluten-free and packed with plant-based protein.

Ingredients

Tofu Coating

  • 1 block extra-firm tofu (drained, pressed, and cubed, about 14oz/400g)
  • 1 tablespoon cornstarch
  • 1/2 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 sweetener)
  • Pinch of chili flakes (optional)

Vegetables and Aromatics

  • 3 cloves garlic (minced)
  • 1 teaspoon minced ginger
  • 5 cups shredded cabbage
  • 8 shiitake mushrooms (sliced)
  • 1 tablespoon cooking oil (divided, for frying tofu and vegetables)

Instructions

  1. Coat the Tofu: Place tofu cubes, cornstarch, and salt in a container. Place the lid on and toss until the tofu cubes are well coated with the cornstarch and salt mixture, which helps create a crispy texture when cooked.
  2. Brown the Tofu: Heat ½ tablespoon of oil in a non-stick wok or pan over medium-high heat. Arrange tofu cubes in one layer and cook for 2-3 minutes on each side, or until most sides are nicely browned and crispy. Remove tofu and set aside.
  3. Prepare the Stir-Fry Sauce: While the tofu is cooking, mix together soy sauce, shaoxing wine (or rice vinegar), sesame oil, coconut sugar, and chili flakes (if using) in a small bowl. Set this sauce aside for later use.
  4. Sauté Aromatics: Add another ½ tablespoon of oil to the same wok. Stir in minced garlic and ginger, frying for about a minute until fragrant and golden.
  5. Cook the Vegetables: Add shredded cabbage and sliced shiitake mushrooms to the wok. Sauté for a few minutes, stirring frequently, until the vegetables have softened slightly but still retain some crunch.
  6. Toss Everything Together: Return the browned tofu to the wok along with the prepared stir-fry sauce. Stir continuously and cook for a few minutes until all ingredients are heated through and the sauce coats everything evenly.
  7. Final Taste and Serve: Taste the stir-fry and adjust seasoning as needed by adding more soy sauce or a pinch of salt. Serve the tofu cabbage stir-fry warm as a main dish, perfect with steamed rice or noodles.

Notes

  • Press tofu well to remove excess moisture for better browning and crispiness.
  • Use gluten-free tamari to make this dish gluten-free.
  • Adjust chili flakes to your spice preference or omit for a mild flavor.
  • Shaoxing wine can be substituted with dry sherry or omit and replace with extra rice vinegar for a similar tangy flavor.
  • For extra crunch, add sliced bell peppers or snap peas during the vegetable cooking step.
  • This dish is best enjoyed fresh but can be refrigerated for up to 2 days and reheated in a skillet.

Find it online: https://marthatasty.com/quick-tofu-cabbage-stir-fry-recipe/