Stir-Fried Cabbage, Tofu and Red Pepper Recipe (2024)

Excellent balance of flavors + visual appeal. After preparing it a couple of times I have found a few minor changes improve taste and texture. 1. Lightly coat the tofu in flour before frying. 2. Decrease stock to avoid too much steam/keep veggies crisp. 3. Grate (rather than mince) ginger so that it will be more evenly distributed throughout the dish. 4. A few red chili flakes and some cayenne add zing.

Serves 4? Maybe 4 very tiny people. I just ate this whole thing for dinner.

You might try baking your tofu. Preheat oven to 4251 pkg firm tofu. Patted dry. Cut however you want, 1” squares to little loafs work great. Make a slurry ⬇️1 tbs canola oil1 tbs corn starch1 tbs soy sauceDip tofu and place on PARCHMENT PAPER and bake for 20 mins till desired crispness.

Good recipe. After I made it my wife added some sriracha and peanuts, which made it even better.

I switched tofu for chicken breasts, cubed, and it still tasted good with some tips from other notes. Every of us has our own preferences so every meal is unique.

Add a little more ginger. Or perhaps add one of the hot peppers from the yard. Jalapeño or Serrano, saute c the garlic to mellow the peppers.

I doubled the peanut oil and fried the tofu for much longer then 3 minutes, until it was truly golden brown. By then all the oil was gone. End result was delicious! Even my 14 year old son loved it!

Once everything is chopped up, the cooking goes super fast so do have everything within reach, as noted in the recipe. I think the sesame oil is an important flavor note for the dish. It's lovely over quinoa.

This is very good. I marinated the tofu in the spicy marinade from the recipe on this site and used it in the recipe instead of the sauce listed.

Pressed tofu for 15 minutes first, used purple cabbage and tri-color frozen peppers. Added sriacha to the sauce for a little kick and think that helped. Omitted walnuts because I didn't have any. Served with peanuts and cilantro over rice. Easy and quick, but not life changing. I'll make again.

Ok. Next time, use half the stock and add some heat (chili peppers?) Substitute peanuts for walnuts: more flavor, and add them just before serving. I served it with snow peas: maybe just add the snow peas to the dish for color? Finally dredge the tofu in cornstarch so it will brown without sticking to the pan

This is one of my three ingredient go to dishes. I use live oil in a large fry pan or wok, heat add shredded cabbage, grated potatoes, and flaked fish, such as cod. Lots of pepper and salt. Serve at once.

Loved this. Made it last night. I took someone's advice to press the tofu for 15 minutes and then dredge the tofu pieces in cornmeal and they cooked beautifully though took quite a bit longer, but worth it. I also used purple cabbage and yellow pepper.

This was good but, as noted below, a bit dull. Agree that it needs a bit of hot pepper flakes. I found that it served 3 generously.

Add chili oil to tofu marinade, jalapenos to the stir fry, grate the ginger. Press and flour the tofu before frying, add chopped cilantro.

Surprisingly not as hot or spicy as I was looking for and I was generous with garlic, ginger, etc. prep instructions a little confusing on order of oils versus sauce versus “paste” but got there in the end. Tasty enough but tofu and cabbage had tendency to mute the sauce, oil combos.

I skipped the cornstarch part, and used water instead of stock. I also used white wine vinegar instead of the rice vinegar. Still delicious. I might add a bit more walnuts next time- their crunch was a perfect complement to the veggies.

I leave out the walnuts. I also skip the step of separating 1 Tbsp of the broth to mix in the corn starch, I just mix the starch right in to the bowl.

Pretty good recipe, but 15 minutes is a huge underestimation of how long it will take if you include prep time.

It seemed surprisingly bland. I might double the ginger and garlic. Someone else mentioned adding peanuts. That sounds worth a try.

This is just OK. Easy to make but nothing special.

Riffed on this one but it came out great - roasted veggies with sesame oil in the oven, made baked tofu by tossing it with oil, tamari, and cornstarch, added one minced clove of garlic to the veggies for the last 5 min. Meanwhile made a version of the sauce with sesame oil, tamari, rice vinegar, more garlic, and ginger, and tossed everything with that. Made two large servings (using 8 oz tofu), perfect!

This was a great weeknight dinner. I did take the shortcut of using a bag of coleslaw mix, and it really helped with the prep

the oven method for tofu is excellent1 T corn starch 1T soy sauce1 T sesame oilmake slurry and dip tofu put on parchment400 C 20 min

Boring. Move on

Oops - thought that earlier note was going to be private! I'll rephrase that more politely - This recipe is easy and quick, but lacks depth. There are better alternatives with these ingredients.

Fast, nourishing, and good. Added sugar snap peas--good. Definitely a weeknight keeper.

Nice, fast, unexceptional. Added sugar snap peas.

Might need a little fish sauce to increase the flavor.

I toss the drained, dried, cubed or sliced tofu in a paper bag with cornstarch and powdered ginger and garlic, then shake off the excess and fry or bake the tofu. Gives it a nice crunch and flavor. For EXTRA crunch, dip in beaten egg first; that gives the tofu a battered, crispy exterior. (I do the same thing with different (Italian) seasonings for “tofu cacciatore,” keeping the garlic but omitting the ginger, of course.)