Ingredients
Scale
Here’s what you’ll need to create this vibrant and satisfying stir-fry. Each ingredient plays a crucial role in building layers of flavor and texture.
- For the Tofu & Marinade:
- 1 (14-16 ounce) block extra-firm tofu: Pressed for at least 30 minutes and cut into 1-inch cubes. This is our protein powerhouse, and pressing ensures it gets wonderfully crispy.
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free): Adds a deep, savory umami flavor to the tofu.
- 1 tablespoon cornstarch (or arrowroot starch): Helps create a light, crispy coating on the tofu and thickens the sauce slightly.
- 1 tablespoon rice vinegar: Provides a touch of acidity to brighten the marinade.
- 1 teaspoon toasted sesame oil: Lends a nutty, aromatic depth to the tofu.
- For the Stir-Fry Sauce:
- 1/4 cup low-sodium soy sauce (or tamari): The savory base of our delicious sauce.
- 2 tablespoons rice vinegar: Adds a tangy counterpoint to the savory notes.
- 1 tablespoon maple syrup (or agave nectar or brown sugar): Provides a touch of sweetness to balance the flavors. Adjust to your preference.
- 1 tablespoon toasted sesame oil: Enhances the sauce with its distinctive nutty aroma.
- 1 teaspoon cornstarch (or arrowroot starch): To thicken the sauce to a perfect coating consistency.
- 1/2 teaspoon ground ginger (or 1 tablespoon freshly grated ginger): Adds a warm, zesty kick. Fresh ginger offers a brighter flavor.
- 2 cloves garlic, minced (about 1 tablespoon): An essential aromatic for a flavorful stir-fry.
- Pinch of red pepper flakes (optional): For a hint of heat, adjust to your liking.
- For the Stir-Fry Vegetables & Aromatics:
- 1 tablespoon avocado oil (or other high-heat cooking oil): For stir-frying; avocado oil has a high smoke point.
- 1 medium onion, thinly sliced: Adds a foundational sweetness and aroma when sautéed.
- 2 carrots, julienned or thinly sliced into rounds: Provide sweetness, color, and a pleasant crunch.
- 1/2 medium head of green cabbage (about 4–5 cups), thinly shredded or chopped: The star vegetable, it becomes tender-crisp and slightly sweet when stir-fried.
- 1 red bell pepper, thinly sliced (optional): Adds sweetness, color, and extra vitamins.
- 2–3 green onions, chopped (greens and whites separated): Whites are used for cooking, greens for garnish, adding a fresh, mild onion flavor.
- For Garnish (Optional):
- Toasted sesame seeds: For a nutty crunch and visual appeal.
- Fresh cilantro, chopped: Adds a burst of freshness.
Instructions
Follow these steps carefully to achieve a restaurant-quality stir-fry at home, with perfectly cooked tofu and crisp-tender vegetables.
- Prepare the Tofu:
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- If you haven’t already, press your tofu. Wrap the block in a few layers of paper towels or a clean kitchen towel. Place something heavy on top (like a cast iron skillet or a few heavy books) and let it press for at least 30 minutes, or up to an hour. This removes excess water, allowing the tofu to absorb more flavor and get crispier.
- Once pressed, cut the tofu into 1-inch cubes.
- In a medium bowl, gently toss the tofu cubes with 2 tablespoons soy sauce (or tamari), 1 tablespoon rice vinegar, and 1 teaspoon toasted sesame oil. Let it marinate for at least 15-20 minutes while you prepare the other ingredients. The longer it marinates, the more flavorful it will be.
- Just before cooking, sprinkle the marinated tofu with 1 tablespoon of cornstarch and toss gently to coat evenly. This coating is key to a crispy exterior.
Kitchen remodeling -
- Prepare the Stir-Fry Sauce:
- In a small bowl, whisk together 1/4 cup soy sauce (or tamari), 2 tablespoons rice vinegar, 1 tablespoon maple syrup, 1 tablespoon toasted sesame oil, 1 teaspoon cornstarch, ground ginger (or fresh), minced garlic, and red pepper flakes (if using). Set aside. Whisking the cornstarch in well prevents lumps.
- Prepare the Vegetables:
- Wash and chop/slice all your vegetables: onion, carrots, cabbage, bell pepper (if using), and green onions (separating whites and greens). Having everything prepped (“mise en place”) is crucial for a successful stir-fry, as the cooking process is quick.
- Cook the Tofu:
- Heat 1/2 tablespoon of the avocado oil in a large skillet or wok over medium-high heat. The pan should be hot enough that a drop of water evaporates quickly.
- Carefully add the cornstarch-coated tofu cubes in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
- Cook for 3-5 minutes per side, until golden brown and crispy. Use tongs or a spatula to gently turn the tofu.
- Once cooked, remove the tofu from the skillet and set it aside on a plate.
- Stir-Fry the Vegetables:
- Add the remaining 1/2 tablespoon of avocado oil to the same skillet. If the pan looks dry, you can add a touch more.
- Add the sliced onion and the white parts of the green onions. Stir-fry for 1-2 minutes until the onion begins to soften and become translucent.
- Add the julienned or sliced carrots and the sliced red bell pepper (if using). Stir-fry for another 2-3 minutes, until they are slightly tender but still have a bit of crunch.
- Add the shredded cabbage to the skillet. Stir-fry for 3-5 minutes, or until the cabbage wilts to your desired tenderness. Some prefer it very crisp, others softer. Stir frequently to ensure even cooking.
- Combine and Finish:
- Give the prepared stir-fry sauce a quick whisk (as the cornstarch may have settled) and pour it over the vegetables in the skillet.
- Bring the sauce to a simmer, stirring constantly. It will thicken in about 1-2 minutes.
- Return the cooked tofu to the skillet. Gently toss everything together to coat the tofu and vegetables evenly with the sauce. Cook for another minute to heat the tofu through.
- Remove from heat.
- Serve:
- Serve the Stir-Fried Tofu and Cabbage immediately. Garnish with the green parts of the chopped green onions and toasted sesame seeds, if desired. Enjoy your delicious and healthy meal!
Nutrition
- Serving Size: one normal portion
- Calories: 380
- Fiber: 9g
- Protein: 22g