Tofu Cabbage Stir Fry

Adapted from Tofu Cabbage Stir Fry by Plant Based RD — see the original recipe

Cabbage is the cheap vegetable that keeps for weeks in the fridge, and this is what to do with the end of one. The tofu goes in crumbled rather than cubed, so it takes on the spices instead of sitting in cubes, and the smoked paprika and coriander are what make it taste like the inside of a takeout egg roll. One pan, about twenty minutes, and better over rice than noodles.

Ingredients

Sauce

  • 1 tbsp light (regular) soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tsp maple syrup or sugar
  • ½ tbsp sesame oil
  • ½ tsp vegetable bouillon paste, or ½ a crushed cube

Stir fry

  • 1–2 tbsp neutral oil
  • 4 scallions, sliced, whites and greens kept separate
  • 1 red chili, sliced (optional)
  • 4 cloves garlic, crushed or grated
  • ½ inch ginger, grated or minced
  • 1 block (450 g) super firm tofu
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • 2 cups green cabbage, shredded thinly

Instructions

  1. Whisk the soy sauces, vinegar, maple syrup, sesame oil and bouillon together in a small bowl and set it aside.

  2. Heat the oil in a large skillet over medium-high. Add the white parts of the scallions, with the chili if you are using it, and sauté until the scallions start to soften.

  3. Add the garlic and ginger and cook for about a minute, until fragrant.

  4. Crumble the tofu straight into the pan with your hands, then add the smoked paprika and coriander. Sauté for 3–5 minutes so the tofu is completely coated in the spices — add a splash more oil if the pan looks dry.

  5. Stir in the shredded cabbage and cook for about 4 minutes, until it starts to soften. Cut it thin; thick ribbons take much longer.

  6. Pour the sauce over everything and toss to combine, cooking until the tofu and cabbage have absorbed it.

  7. Serve over rice, with the scallion greens scattered on top.

Notes

Dark soy sauce is thicker and a little sweeter than the regular kind. Without it, use another tablespoon of regular soy sauce plus ½ tsp molasses to get the same richness.

Other vegetables: shaved Brussels sprouts, kale, spinach or broccoli all work in place of some or all of the cabbage. Red cabbage softens more slowly than green.

Keeps in an airtight container in the fridge for up to five days.