Description
A cozy and flavorful stir fry featuring tender cabbage and crispy tofu, perfect for quick weeknight dinners.
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, 450g block of super 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; set aside.
- Heat a large skillet over medium heat and add the avocado oil. Sauté the white parts of the scallions and chili pepper for 2-3 minutes.
- Add the crushed garlic and ginger; stir for another minute until fragrant.
- Crumble the tofu into the skillet and sprinkle in the smoked paprika and ground coriander. Sauté for 3-5 minutes until lightly browned.
- Introduce the shredded cabbage and stir fry for about 4 minutes until it begins to soften.
- Pour in the sauce you prepared earlier and sauté for another 2-3 minutes until everything is well combined and flavors are absorbed.
- Serve hot over rice or noodles, garnished with the green parts of the scallions.
Notes
For a zesty twist, add lime or lemon juice before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg