Tofu and Cabbage Stir-Fry

How to Cook Tofu and Cabbage Stir-Fry

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1. Wrap the tofu in a clean tea towel, set a plate and a heavy tin on top and press for 15 minutes. Cut it into 2 cm cubes.

   Mark done Start 15 min timer

2. Stir the soy sauce, vinegar, cornflour and water together in a small bowl.

   Mark done

3. Heat half the oil in a wok over medium-high heat and fry the tofu for 6 minutes, until golden. Lift it onto a plate.

   Mark done Start 6 min timer

4. Add the remaining oil, cabbage and carrot to the wok and stir-fry for 4 minutes. Add the garlic and ginger for 30 seconds, return the tofu, pour in the sauce and toss for 1 minute. Drizzle with the sesame oil.

   Mark done Start 4 min timer

Keep an Eye on These

1. Dry the cabbage after washing it; wet leaves steam instead of sear.
2. Cut the tofu into the same size cubes so that they brown together.
3. If the pan looks crowded, cook the cabbage in two batches.

Changing the Recipe

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve It With

Steamed white rice · Rice noodles · Fresh pineapple

Keeping Tofu and Cabbage Stir-Fry

Keeps in the fridge for up to 2 days. Reheat in a hot pan.

Common Questions

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.