Ingredients
- 1 block (14 oz) firm or extra-firm tofu, pressed and cubed
- 4 cups thinly sliced green or Napa cabbage
- 2 cloves garlic, minced
- 1 tbsp ginger, minced or grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp neutral oil (avocado or vegetable oil)
- 1 tbsp rice vinegar or lime juice
- 1 tbsp maple syrup or sugar
- 2 green onions, sliced (optional)
- 1 tbsp toasted sesame seeds (optional, for garnish)
Instructions
- Press tofu for 10–15 minutes, then cut into cubes.
- Heat neutral oil in a skillet or wok over medium-high heat. Add tofu and cook, turning occasionally, until golden and crispy on all sides. Remove and set aside.
- Add sesame oil to the same pan. Sauté garlic and ginger for 30 seconds.
- Add sliced cabbage and stir-fry for 4–5 minutes until softened and lightly browned at the edges.
- Return tofu to the pan. Add soy sauce, rice vinegar, and maple syrup. Stir to coat and cook for 1–2 more minutes.
- Top with green onions and toasted sesame seeds if using. Serve hot with rice or noodles.
Notes
- Add carrots, bell peppers, or snap peas for extra crunch.
- Swap tofu for tempeh or edamame.
- Use tamari for a gluten-free version.
- Spice it up with chili garlic sauce or red pepper flakes.
- Serve over rice, soba, or rice noodles for a full meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
