cabbage meals
This colorful cabbage stir-fry is packed with flavor and healthy ingredients. The crisp cabbage pairs perfectly with tofu, and the savory sauce adds a delightful twist. It’s a quick and nutritious meal perfect for weeknights.
Equipment
- 1 large skillet or wok
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 serving dishes
Ingredients
- 1 medium head green cabbage, chopped About 2 lbs.
- 1 block firm tofu, drained and cubed 14 oz.
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 bell pepper sliced Any color.
- 1 cup carrots, sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce Optional.
- 1 teaspoon sesame oil
- to taste none salt
- to taste none pepper
- 2 green onions sliced for garnish
- for garnish none sesame seeds Optional.
Instructions
- Cut the tofu into bite-sized cubes. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown on all sides (about 5-7 minutes). Remove the tofu from the pan and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add sliced onion and garlic, stir-frying for 2 minutes until fragrant.
- Add the chopped cabbage, bell pepper, and carrots to the skillet. Stir-fry for about 5-7 minutes, or until the cabbage is tender but still crisp.
- Return the browned tofu to the skillet. Add soy sauce, oyster sauce (if using), sesame oil, salt, and pepper. Stir everything together to ensure the tofu and vegetables are well-coated with the sauce. Cook for an additional 2-3 minutes.
- Remove from heat and serve hot, garnished with sliced green onions and sesame seeds if desired.
Notes
Feel free to add other vegetables like broccoli, snap peas, or mushrooms for added nutrition.
Serve this stir-fry over cooked rice or noodles for a complete meal.
You can use cooked chicken or shrimp instead of tofu for a non-vegetarian option.