Malawian stir fry cabbage

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a higher protein content while seitan is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a healthier thickening agent, while flour is often cheaper.

Press tofu to remove excess moisture for 15-20 minutes.

Cut tofu into cubes and set aside.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add tofu cubes and cook until golden brown on all sides, about 5-7 minutes.

Remove tofu from the skillet and set aside.

In the same skillet, add minced garlic and ginger, sautéing until fragrant, about 1 minute.

Add sliced carrots and bell pepper, stir-frying for 3-4 minutes until tender-crisp.

Add chopped cabbage and stir-fry for another 3-5 minutes until wilted.

Return the tofu to the skillet and mix well with the vegetables.

In a small bowl, mix soy sauce, sugar, and cornstarch with water to create a sauce.

Pour the sauce over the stir-fry and cook for an additional 2-3 minutes until thickened.

Drizzle sesame oil over the stir-fry and toss to combine.

Season with black pepper and salt to taste.

Garnish with chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens