15 minutes
A quick and healthy stir-fry dish combining cabbage, tofu, and red pepper with a savory sauce.
Firm Tofu, drained, sliced, and patted dry
0 oz
cups
tablespoons
teaspoons
tablespoons
teaspoons
Cornstarch, dissolved in stock
teaspoons
tablespoons
Fresh Ginger, minced
0 oz
Garlic, minced
cloves
Bell Pepper, sliced into strips
0 oz
Cabbage, chopped
0 oz
to taste
Black Pepper, freshly ground
to taste
Walnuts, broken
cups
1. Prepare the Tofu
Drain 12 ounces of firm tofu and slice it into bite-sized pieces. Pat the pieces dry with paper towels.
2. Make the Sauce
In a small bowl, whisk together 1/2 cup of stock with 2 tablespoons of soy sauce, 1/2 teaspoon of sugar, 1 tablespoon of rice wine vinegar, and 2 teaspoons of sesame oil.
3. Prepare the Cornstarch Slurry
Dissolve 1 teaspoon of cornstarch in a tablespoon of the stock mixture to create a slurry.
4. Fry the Tofu
Heat a wok over high heat with 1 tablespoon of peanut oil. Stir-fry the tofu with a splash of soy sauce for about 3 minutes until golden and crisp. Set aside.
5. Sauté Ginger and Garlic
Add minced ginger and garlic to the wok and stir-fry for no more than 10 seconds.
6. Add Red Pepper
Stir-fry the red pepper strips for about 1 minute to soften slightly.
7. Cook Cabbage
Add chopped cabbage to the wok with the red peppers, season with salt and freshly ground pepper, and stir-fry for 2 to 3 minutes until tender yet crisp. Toss in 1/4 cup of broken walnuts.
8. Combine and Finish
Return the tofu to the wok with the vegetables, add the stock mixture and the cornstarch slurry, and stir continuously for about a minute until the sauce thickens.
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