Description
A quick and satisfying stir-fry featuring super firm tofu and shredded cabbage, perfect for busy weeknights.
Ingredients
Scale
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp maple syrup or sugar
- 1/2 tbsp sesame oil
- 1/2 tsp vegetable bouillon paste
- 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 ginger, grated or minced
- 1 block (450g) super firm tofu
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 2 cups green cabbage, shredded
Instructions
- Start by pressing the tofu to remove excess moisture for 15–20 minutes.
- In a small bowl, mix together the soy sauces, rice wine vinegar, maple syrup, sesame oil, and vegetable bouillon paste.
- Heat avocado oil in a large skillet or wok over medium-high heat.
- Once hot, add the tofu and cook until golden brown on all sides, about 5–7 minutes; then remove from the pan.
- In the same pan, add the scallion whites, garlic, and ginger, cooking for about 30 seconds until fragrant.
- Add the shredded cabbage, stirring for a few minutes until it begins to wilt.
- Return the tofu to the pan, along with the sauce mixture, smoked paprika, and ground coriander.
- Stir well to combine all ingredients and cook for an additional 2–3 minutes.
- Serve hot, garnished with the scallion greens and optional red chili.
Notes
Press tofu thoroughly to avoid a watery stir-fry. Prepare ingredients ahead of time for efficient cooking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg