Description
A quick and nourishing stir-fry featuring tender tofu and crisp cabbage, enhanced with a savory sauce.
Ingredients
Scale
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce (or an extra tablespoon of 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 a crushed vegetable bouillon cube
- 1–2 tbsp avocado oil
- 4 scallions, sliced with whites and greens separated
- 1 red chili pepper, sliced (optional)
- 4 cloves garlic, crushed or grated
- 1/2 inch ginger, grated or minced
- 450g block of super firm tofu (or extra firm tofu, pressed and drained)
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 2 cups green cabbage, shredded
Instructions
- Combine the light soy sauce, dark soy sauce, rice wine vinegar, maple syrup, sesame oil, and vegetable bouillon in a small bowl. Whisk together to combine and set aside.
- Heat a large skillet or frying pan over medium-high heat and warm the avocado oil. Add in the white parts of your scallions and the optional chili pepper, sautéing until the scallions start to soften.
- Stir in the crushed or grated garlic and ginger, sautéing again until fragrant, about 1 minute.
- Crumble the tofu directly into the pan and sprinkle with smoked paprika and ground coriander. If the pan feels dry, add a little more avocado oil to coat the tofu in the spices. Cook for about 3-5 minutes, allowing the tofu to get golden and slightly crispy.
- Add in the shredded cabbage, stirring it into the tofu mixture. Stir-fry for about 4 minutes until the cabbage begins to soften.
- Pour the prepared sauce over the tofu and cabbage mixture. Sauté to combine, cooking until the tofu and veggies evenly absorb the sauce.
- Serve the stir-fry over rice or noodles and garnish with extra chopped scallions if desired. Enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Press tofu for extra crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg