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Tofu Cabbage Stir Fry in Just 20 Minutes

Tofu Cabbage Stir Fry in Just 20 Minutes for a Flavorful Feast

Quick and healthy Tofu Cabbage Stir Fry in just 20 minutes, perfect for a busy weeknight meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir Fry
  • 14 ounces Tofu, super firm or extra firm Press and drain for maximum flavor absorption
  • 4 cups Cabbage, sliced Thin strips ensure even cooking
  • 2 cloves Garlic, minced Always use fresh garlic for the best taste
  • 1 inch Ginger, grated Fresh is recommended, ground can work too
  • 1 teaspoon Smoked Paprika Regular paprika is a milder substitute
  • 1 teaspoon Ground Coriander Cumin is a nice alternative
For the Sauce
  • 3 tablespoons Soy Sauce Substitute with coconut aminos for gluten-free
  • 1 tablespoon Maple Syrup Use honey if not strictly vegan
  • 1 tablespoon Rice Vinegar or Apple Cider Vinegar Lemon juice can be used as a substitute
  • 1 tablespoon Sesame Oil Use olive oil if needed, flavors will differ
  • 0.5 teaspoons Bouillon Can be omitted or replaced with low-sodium vegetable broth
For Sautéing
  • 1 tablespoon Oil for Sautéing Any neutral oil like canola will do
For Serving
  • 3 cups Rice or Quinoa Adjust serving sizes to suit your appetite
  • Fresh Lime For garnish; lemon can serve as a substitute

Equipment

  • large skillet
  • small bowl

Method
 

Step-by-Step Instructions
  1. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, and bouillon. Set it aside.
  2. Heat 1 tablespoon of oil in a skillet over medium-high heat. Add chopped scallions and desired veggies for 2-3 minutes.
  3. Stir in minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
  4. Crumble the pressed tofu into the skillet, add smoked paprika and ground coriander. Cook for 2-3 minutes until lightly golden.
  5. Add the sliced cabbage, stirring for about 3-5 minutes until wilted but crunchy.
  6. Pour the sauce over the stir-fry mixture, tossing gently to coat. Cook for another 2-3 minutes.
  7. Remove from heat, garnish with chopped scallions and fresh lime juice. Serve hot over rice or quinoa.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 10IUVitamin C: 60mgCalcium: 15mgIron: 20mg

Notes

This recipe is customizable; feel free to use any leftover vegetables. Tofu texture is best with super firm tofu to avoid crumbling.

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