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Stir-Fried Cabbage, Tofu, and Red Pepper

clock-icon15 minutes
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Pixicook editorial team

A quick and healthy stir-fry dish combining cabbage, tofu, and red pepper with a savory sauce.

Ingredients for Stir-Fried Cabbage, Tofu, and Red Pepper

units in
USchevron
serves
4 peoplechevron

Firm Tofu, drained, sliced, and patted dry

0 oz

Soy Sauce

tablespoons

Sugar

teaspoons

Rice Wine Vinegar

tablespoons

Sesame Oil

teaspoons

Cornstarch, dissolved in stock

teaspoons

Peanut Oil

tablespoons

Fresh Ginger, minced

0 oz

Garlic, minced

cloves

Bell Pepper, sliced into strips

0 oz

Cabbage, chopped

0 oz

Salt

to taste

Black Pepper, freshly ground

to taste

Walnuts, broken

cups

How to Make Stir-Fried Cabbage, Tofu, and Red Pepper

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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