Description
A cozy and nutrient-packed stir fry featuring tofu and fresh cabbage, perfect for weeknight dinners.
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
- 1 block (450g) super firm tofu, pressed and drained
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 2 cups green cabbage, shredded
Instructions
- In a small bowl, combine your light soy sauce, dark soy sauce, rice wine vinegar, maple syrup, sesame oil, and vegetable bouillon. Whisk together to combine and set aside.
- Heat up a large skillet on medium-high heat and warm up your avocado oil. Add in the white parts of your scallion and the red chili pepper (if using) and sauté until the scallions begin to soften.
- Toss in the crushed garlic and grated ginger, stirring for about a minute until fragrant.
- Crumble the block of tofu into the pan and sprinkle in the smoked paprika and ground coriander. If the pan looks dry, feel free to add a little more avocado oil. Sauté the tofu for about 3-5 minutes, ensuring each piece is nicely coated in the delightful spices.
- Once the tofu is heated through, add the shredded cabbage and stir-fry until it starts to soften, around 4 minutes.
- Pour in the sauce mixture you prepared earlier over the tofu and veggies. Sauté to combine, cooking until the tofu and vegetables have absorbed the savory sauce.
- Serve your stir fry hot, garnished with the green parts of the scallions. For an extra treat, serve it over rice or noodles.
Notes
Can be made in advance; store in an airtight container in the fridge for up to three days. Various customizations and substitutions can be made based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg