Garlic Cabbage Tofu Stir Fry
A savory vegan stir fry featuring crispy tofu, garlic, and cabbage, perfect for a quick and satisfying weeknight dinner.
Equipment
- 1 large non-stick skillet
- 1 tofu press or heavy pan
- 1 Mixing Bowl medium
- 1 Spatula
Ingredients
Main Ingredients
- 1 block firm tofu pressed and cubed
- 2 cups green cabbage thinly sliced
- 3 cloves garlic minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
Optional Add-Ins
- 1/2 cup bell peppers sliced
- 1/2 cup carrots julienned
- 1/4 cup snap peas
Instructions
Preparation
- Press the tofu for at least 15 minutes to remove excess moisture. Cut into bite-sized cubes.
- Thinly slice the cabbage and mince the garlic. If using add-ins, slice as needed.
Cooking
- Heat 1 tbsp of vegetable oil in a skillet over medium-high heat. Add tofu cubes and fry until golden brown on all sides. Remove and set aside.
- In the same skillet, add the remaining oil. Sauté garlic until fragrant, then add cabbage. Stir fry until cabbage begins to soften.
- Return tofu to the skillet. Add soy sauce and sesame oil, stirring to combine. Cook for an additional 2-3 minutes, until flavors meld.
Serving
- Transfer stir fry to a serving dish. Garnish with green onions or sesame seeds if desired. Serve hot over rice or noodles.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat before serving.
Notes
Pro Tips: Press the tofu well to ensure it crisps up nicely. Use high heat for frying to achieve the best texture. Ingredient Substitutions: Tamari can replace soy sauce for a gluten-free option. Use other vegetables like broccoli or mushrooms for variety. How to Serve: This dish pairs well with jasmine rice or soba noodles. Top with fresh herbs for added flavor. Storage & Freshness: Store in an airtight container and consume within 3 days. Reheat in a skillet to maintain texture. Make-Ahead Tips: Prepare the tofu and vegetables ahead of time, then cook just before serving for maximum freshness.