Tofu And Vegetable Stir-Fry
A vibrant tofu and vegetable stir-fry bursting with savory soy flavor, fresh ginger, and crunchy cabbage, perfect for a quick, healthy, and satisfying meal.
Ingredients
Instructions
- Cut tofu into 1/2-inch cubes and drain well on layers of paper towels.
- Separate and rinse the Chinese cabbage; pat dry.
- Cut the cabbage leaves crosswise into 1 tablespoon-sized pieces.
- Mix 2 tablespoons of cornstarch with 3 tablespoons of soy sauce; set aside.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
- Add the cubed tofu and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
- Add remaining 1 tablespoon of vegetable oil to the wok.
- Stir-fry the chopped onion, minced garlic, and minced ginger until fragrant, about 2 minutes.
- Add the chopped pork and cook until browned and cooked through, about 3-4 minutes.
- Add the cabbage and stir-fry until wilted, about 2 minutes.
- Return the cooked tofu to the wok.
- Pour in the soy sauce mixture and water; cook, stirring, until the sauce thickens, about 2 minutes.
- Sprinkle sugar if desired, toss to combine, and serve hot.
Tips & Substitutions
For a crispier tofu, press it for at least 30 minutes before cutting and cooking. You can substitute the nappa cabbage with bok choy or any other leafy greens if needed. If you're looking for a gluten-free option, use tamari instead of soy sauce. Enhance the flavor with a splash of sesame oil just before serving.
Serving Suggestions
Serve this Tofu And Vegetable Stir-Fry over steamed rice or noodles for a complete meal. It pairs beautifully with Vegetable Stir-Fry Deluxe for a varied spread. For added crunch, top with toasted sesame seeds or chopped green onions. You can also serve it alongside a simple cucumber salad for freshness.
Storage & Reheating
Leftover stir-fry can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply stir-fry in a skillet over medium heat until warmed through, adding a splash of water or soy sauce to prevent sticking. Avoid reheating in the microwave as it can make the tofu chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Tofu And Vegetable Stir-Fry contains roughly 249 calories, with 10g protein, 13g carbohydrates, and 18g fat. It is an excellent source of vitamin C (40% of the Daily Value), vitamin A (33% of the Daily Value), and protein (20% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2344mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this stir-fry?
Absolutely! Feel free to incorporate a variety of vegetables such as bell peppers, broccoli, or snap peas. Just keep in mind that cooking times may vary, so add denser vegetables like carrots earlier in the process to ensure everything cooks evenly.
How can I make this dish spicier?
To add some heat, consider including sliced chilies or a dash of red pepper flakes when stir-frying the garlic and ginger. You can also serve the dish with a side of chili sauce for those who prefer an extra kick.
Is this recipe suitable for vegans?
Yes, this recipe can be easily adapted for vegans by omitting the pork or substituting it with additional tofu or tempeh. Ensure that the soy sauce is vegan-friendly as well, and you have a delicious vegan dish ready to enjoy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).