Tofu Cabbage Stir Fry

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Sweet Pea Living | Tofu Cabbage Stir Fry | Plant-Based | Vegan

This was one of my “it’s 7 o’clock and we’re starving” meals. We had gotten home from work unusually late and my anxiety to cook something quick had set in. I threw my hands into the fridge, knowing that whatever I grabbed was going to be our dinner that night. When I saw half of a red cabbage, the last remaining florets from a Costco-sized bag of broccoli, and three large carrots lying helplessly in the produce drawerㅡI knew what I had to do. This Tofu Cabbage Stir Fry is the perfect quick meal that is sure to leave you feeling satisfied!

Tofu Cabbage Stir Fry


AuthorSweet Pea LivingDifficultyBeginner

This Tofu Cabbage Stir Fry is the perfect quick meal that is sure to leave you feeling satisfied!

Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

INGREDIENTS
 14 oz extra-firm tofu
 1 tbsp Extra Virgin Olive Oil (EVOO)
 2 cups shredded red cabbage
 2 cups broccoli florets
 1 cup carrots, shredded
 ½ cup snap peas, frozen or fresh
 3 tbsp hoisin sauce
 2 tbsp Sambal Oelek Chili Paste, to taste
 Sriracha, to taste
 sesame seeds, garnish

INSTRUCTIONS
1

Wrap tofu loosely in a layer of paper towels. Press the tofu by placing a heavy weight (like a pot or pan) on top of the tofu. Let sit for 10-15 minutes.

2

In a large wok, heat EVOO over high heat. Add the shredded cabbage, broccoli, and carrots. Toss well for 10-15 minutes, until the vegetables begin to soften.

3

Remove tofu from the press and cut it into bite-sized cubes.

4

In a non-stick pan, cook the tofu cubes over high heat, turning occasionally. Continue to cook tofu until lightly golden brown on all sides.

5

Add tofu to wok. Stir in hoisin sauce and Sambal Oelek Chili Paste.

6

Serve hot and top with sesame seeds and/or Sriracha sauce. Enjoy!

Ingredients

INGREDIENTS
 14 oz extra-firm tofu
 1 tbsp Extra Virgin Olive Oil (EVOO)
 2 cups shredded red cabbage
 2 cups broccoli florets
 1 cup carrots, shredded
 ½ cup snap peas, frozen or fresh
 3 tbsp hoisin sauce
 2 tbsp Sambal Oelek Chili Paste, to taste
 Sriracha, to taste
 sesame seeds, garnish

Directions

INSTRUCTIONS
1

Wrap tofu loosely in a layer of paper towels. Press the tofu by placing a heavy weight (like a pot or pan) on top of the tofu. Let sit for 10-15 minutes.

2

In a large wok, heat EVOO over high heat. Add the shredded cabbage, broccoli, and carrots. Toss well for 10-15 minutes, until the vegetables begin to soften.

3

Remove tofu from the press and cut it into bite-sized cubes.

4

In a non-stick pan, cook the tofu cubes over high heat, turning occasionally. Continue to cook tofu until lightly golden brown on all sides.

5

Add tofu to wok. Stir in hoisin sauce and Sambal Oelek Chili Paste.

6

Serve hot and top with sesame seeds and/or Sriracha sauce. Enjoy!

Tofu Cabbage Stir Fry

Tofu Cabbage Stir Fry | Sweet Pea Living | Plant Ba

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