Tofu and Cabbage Stirfry

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

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

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

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

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickener, while potato starch is typically less expensive.

Press tofu between paper towels overnight to remove excess moisture.

Cut tofu lengthwise into pieces and then into bite-sized cubes.

Toss tofu pieces in cornstarch to coat them.

Deep fry the tofu until golden brown and firm, or shallow fry if preferred.

Remove fried tofu and set aside.

Heat oil in a pan over medium heat.

Sauté onions and bell peppers in the oil until partially cooked.

Add shredded cabbage and bok choy to the pan and continue cooking.

Remove the vegetables from the pan once partially cooked.

Add garlic and ginger to the pan and sauté until fragrant, adding more oil if needed.

Pour soy sauce, honey, and rice vinegar into the pan and heat for about a minute.

Return the cooked vegetables to the pan and stir together.

Add chili flakes or black pepper if desired, and stir until veggies are cooked to preference.

Toss in the fried tofu and add hoisin sauce, stirring to combine.

Serve in a bowl and sprinkle with green onions and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens