Description
This Tofu Cabbage Stir Fry is a quick and easy vegan dinner featuring crumbled tofu, tender cabbage, aromatic garlic and ginger, all tossed in a savory-sweet Asian-inspired sauce. Ready in just 30 minutes.
Ingredients
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce (or 1 extra tbsp regular soy sauce)
- 1 tbsp rice wine vinegar
- 2 tsp maple syrup or sugar
- 1/2 tbsp sesame oil
- 1/2 tsp vegetable bouillon paste or 1/2 crushed vegetable bouillon cube
- 1–2 tbsp avocado oil
- 4 scallions, sliced (whites and greens separated)
- 1 red chili pepper, sliced (optional)
- 4 cloves garlic, crushed or grated
- 1/2 inch fresh ginger, grated or minced
- 1 (450g) block super firm tofu
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 2 cups green cabbage, shredded
Instructions
- In a small bowl, whisk together the light soy sauce, dark soy sauce, rice vinegar, maple syrup, sesame oil, and vegetable bouillon. Set aside.
- Heat avocado oil in a large skillet over medium-high heat.
- Add the white parts of the scallions and chili pepper, if using. Sauté until softened.
- Add garlic and ginger and cook for about 1 minute until fragrant.
- Crumble the tofu into the skillet. Add smoked paprika and coriander and stir well to coat.
- Cook for 3–5 minutes, stirring occasionally.
- Add shredded cabbage and stir fry for about 4 minutes until slightly softened.
- Pour the prepared sauce over the tofu and cabbage mixture.
- Cook for several minutes, stirring frequently, until the sauce is absorbed.
- Serve over rice or noodles and garnish with scallion greens if desired.
Notes
- Add extra oil if the skillet becomes too dry during cooking.
- If dark soy sauce is unavailable, substitute with 1 tablespoon regular soy sauce and 1/2 teaspoon molasses.
- Thinly shredded cabbage cooks faster and blends better with the tofu.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese Inspired