Ingredients
14 oz (400 g) extra-firm tofu, pressed and cubed
1 tbsp cornstarch (for tofu)
2 tbsp neutral oil, divided
1 small green cabbage (750–900 g), cored and thinly sliced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1/2 tsp red pepper flakes (optional)
3 tbsp tamari or soy sauce (GF if needed)
1 tbsp maple syrup
1 tbsp rice vinegar
2 tsp toasted sesame oil
3 scallions, sliced
1 tbsp sesame seeds
Cooked rice or rice noodles, for serving
Instructions
1. Toss tofu with cornstarch and a pinch of salt.
2. Heat 1 tbsp neutral oil in a large skillet over medium-high; brown tofu on all sides (5–6 min). Transfer to a plate.
3. Add remaining 1 tbsp oil; add cabbage and a big pinch of salt. Stir-fry until edges char and cabbage softens (5–7 min).
4. Stir in garlic, ginger, and red pepper flakes; cook 30 seconds until fragrant.
5. Whisk tamari, maple, rice vinegar, and sesame oil; pour into skillet.
6. Return tofu; toss until sauce is glossy and coats everything (1–2 min).
7. Taste and adjust salt/acidity; add a splash of water if you want more sauce.
8. Finish with scallions and sesame seeds. Serve over hot rice or noodles.
Notes
Swap-ins: sliced mushrooms or carrots with the cabbage.
Make it nut-free and soy-free: use coconut aminos and chickpea tofu or white beans.
Meal prep: cool completely, pack with rice; reheat with a splash of water.
For more cozy bowls and batchable ideas, see my vegan soup lineup and slow-cooker guides on site.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-inspired
- Diet: Vegan