Name: Easy Cabbage Tofu Stir-fry Recipe
Ingredients: 6oz/ 180g Smoked Tofu: Tofu is the protein powerhouse of this vegan stir-fry, and smoked tofu takes it to another level. The smoking process infuses the tofu with a rich, savory depth that complements the sweetness of the cabbage and the other vegetables perfectly. Smoked tofu is readily available in most supermarkets and health food stores, often found in vacuum-sealed packages in the refrigerated section. Why Smoked Tofu? Beyond its flavor, smoked tofu offers a firmer texture than regular tofu, which holds up beautifully during stir-frying. It doesn’t require pressing, saving you valuable prep time on busy weeknights. The smoky flavor also adds a complexity that elevates the entire dish, making it taste more substantial and satisfying.; Substitution Ideas: If you can’t find smoked tofu, don’t worry! You can easily substitute it with other types of tofu. Extra-firm or firm tofu works best for stir-fries. Press the tofu for about 30 minutes to remove excess water before cubing or slicing it. For a smoky flavor, you can marinate regular tofu in a mixture of soy sauce (or tamari for gluten-free), liquid smoke, and a touch of maple syrup for about 30 minutes before stir-frying. Alternatively, you can use tempeh, which has a slightly nutty and chewy texture, or even edamame for a less smoky but still protein-rich option.; 4 cups Cabbage, Chopped: Cabbage is the star of this stir-fry, providing a delightful crunch and subtle sweetness that balances the savory flavors. Green cabbage is the most common and works exceptionally well in this recipe. Cabbage Varieties: While green cabbage is the classic choice, you can also experiment with other types of cabbage. Napa cabbage (also known as Chinese cabbage) has a milder flavor and softer texture, which will result in a more delicate stir-fry. Red cabbage, with its vibrant color and slightly peppery flavor, can also be used, adding visual appeal and a different flavor profile. Savoy cabbage, with its crinkled leaves, is another option, offering a slightly earthier taste. For this recipe, green cabbage provides the best balance of texture and flavor.; Chopping Cabbage: When chopping cabbage for stir-fry, aim for bite-sized pieces that will cook quickly and evenly. You can shred it thinly for a softer texture or chop it into slightly larger pieces for a more pronounced crunch. Remove the tough outer leaves and the core before chopping.; 1 Carrot, Chopped: Carrots add sweetness, color, and a satisfying crunch to the stir-fry. They also provide a good source of beta-carotene, which the body converts to vitamin A. Carrot Preparation: Peel the carrot and chop it into matchsticks, slices, or small dice. Matchsticks or thin slices will cook quickly and evenly in the stir-fry. If you prefer a softer carrot, you can blanch them briefly in boiling water for a minute or two before adding them to the stir-fry.; Substitution Ideas: If you don’t have carrots on hand, you can substitute them with other root vegetables like parsnips, which have a similar sweetness and texture, or even bell peppers for a different flavor and crunch.; 1 tbsp Fresh Ginger, Thinly Chopped: Fresh ginger is crucial for adding warmth, spice, and aromatic complexity to the stir-fry. Its pungent flavor brightens up the dish and complements the other ingredients beautifully. Ginger Tips: Choose ginger roots that are firm, smooth, and free of blemishes. Peel the ginger using a spoon to scrape away the skin, which is much easier than using a knife. Thinly chop or mince the ginger to release its flavor into the stir-fry. You can also grate ginger if you prefer a finer texture.; Substitution Ideas: If you don’t have fresh ginger, you can use ground ginger, but the flavor will be less vibrant. Start with about 1/2 teaspoon of ground ginger and adjust to taste. Alternatively, you can use ginger paste, which is readily available in tubes and jars and provides a convenient alternative to fresh ginger.; 1 Mushroom, Chopped: Mushrooms add an earthy, umami flavor and a meaty texture to the stir-fry, enhancing its overall depth and satisfaction. Mushroom Varieties: You can use a variety of mushrooms in this stir-fry. Cremini mushrooms (also known as baby bellas) or white button mushrooms are readily available and work well. Shiitake mushrooms, with their richer, more intense flavor, or oyster mushrooms, with their delicate texture, can also be used for a more gourmet touch. Choose fresh, firm mushrooms that are free of blemishes.; Mushroom Preparation: Clean mushrooms by gently wiping them with a damp paper towel or mushroom brush. Avoid soaking them in water, as they can absorb moisture and become soggy. Chop the mushrooms into slices or quarters, depending on their size.; 3 Garlic Cloves, Minced: Garlic is another essential aromatic ingredient that adds pungent flavor and depth to the stir-fry. It complements the ginger and other spices, creating a well-rounded flavor profile. Garlic Tips: Choose firm garlic cloves that are free of soft spots or sprouts. Mince the garlic finely to release its flavor into the stir-fry. You can also use a garlic press for convenience.; Substitution Ideas: If you don’t have fresh garlic, you can use garlic powder, but the flavor will be less intense. Start with about 1/2 teaspoon of garlic powder and adjust to taste. Garlic paste is another convenient alternative to fresh garlic.; ½ Onion, Small, Thinly Chopped: Onion adds sweetness and savory depth to the stir-fry, creating a flavorful base for the other ingredients. Onion Varieties: Yellow onions are the most common and work well in stir-fries. White onions have a sharper flavor, while red onions are milder and sweeter. You can use any type of onion you prefer or have on hand.; Onion Preparation: Peel the onion and chop it thinly. Thinly sliced onions will cook quickly and evenly in the stir-fry.; 1 tsp Crushed Red Pepper: Crushed red pepper adds a touch of heat to the stir-fry, balancing the sweetness and savory flavors. You can adjust the amount to your preference, or omit it entirely if you prefer a milder dish. Spice Level Adjustment: If you like a spicier stir-fry, you can add more crushed red pepper or include a finely chopped chili pepper, such as a Thai chili or serrano pepper. For a milder flavor, reduce the amount of crushed red pepper or remove the seeds from the chili pepper before chopping it.; Substitution Ideas: If you don’t have crushed red pepper, you can use a pinch of cayenne pepper or a few drops of hot sauce for heat.; 1 tbsp Tamari Sauce: Tamari sauce is a gluten-free alternative to soy sauce, providing a savory, umami-rich flavor and saltiness to the stir-fry. It also helps to caramelize the vegetables and tofu, adding depth of flavor. Tamari vs. Soy Sauce: Tamari is traditionally made without wheat, making it suitable for those with gluten sensitivities. It often has a richer, more complex flavor than soy sauce. If you are not gluten-free, you can use regular soy sauce instead of tamari.; Substitution Ideas: If you don’t have tamari or soy sauce, you can use coconut aminos for a soy-free and gluten-free option. Coconut aminos are made from coconut sap and have a slightly sweeter flavor than tamari or soy sauce. You may need to adjust the sweetness of the stir-fry accordingly.; 1 tbsp Olive Oil: Olive oil is used for sautéing the vegetables and tofu, providing a healthy fat and preventing sticking. Oil Options: While olive oil is a good choice for its health benefits and flavor, you can also use other cooking oils with a high smoke point, such as avocado oil, coconut oil, or sesame oil. Sesame oil, in particular, adds a nutty aroma and flavor that complements Asian-inspired dishes like stir-fries. For a richer flavor, you can use toasted sesame oil, but add it towards the end of cooking to prevent it from burning.; Oil-Free Option: If you prefer to cook oil-free, you can sauté the vegetables and tofu in a non-stick pan using a little water or vegetable broth to prevent sticking.

Ingredients

6oz/ 180g Smoked Tofu: Tofu is the protein powerhouse of this vegan stir-fry, and smoked tofu takes it to another level. The smoking process infuses the tofu with a rich, savory depth that complements the sweetness of the cabbage and the other vegetables perfectly. Smoked tofu is readily available in most supermarkets and health food stores, often found in vacuum-sealed packages in the refrigerated section.
- Why Smoked Tofu? Beyond its flavor, smoked tofu offers a firmer texture than regular tofu, which holds up beautifully during stir-frying. It doesn’t require pressing, saving you valuable prep time on busy weeknights. The smoky flavor also adds a complexity that elevates the entire dish, making it taste more substantial and satisfying.
- Substitution Ideas: If you can’t find smoked tofu, don’t worry! You can easily substitute it with other types of tofu. Extra-firm or firm tofu works best for stir-fries. Press the tofu for about 30 minutes to remove excess water before cubing or slicing it. For a smoky flavor, you can marinate regular tofu in a mixture of soy sauce (or tamari for gluten-free), liquid smoke, and a touch of maple syrup for about 30 minutes before stir-frying. Alternatively, you can use tempeh, which has a slightly nutty and chewy texture, or even edamame for a less smoky but still protein-rich option.

4 cups Cabbage, Chopped: Cabbage is the star of this stir-fry, providing a delightful crunch and subtle sweetness that balances the savory flavors. Green cabbage is the most common and works exceptionally well in this recipe.
- Cabbage Varieties: While green cabbage is the classic choice, you can also experiment with other types of cabbage. Napa cabbage (also known as Chinese cabbage) has a milder flavor and softer texture, which will result in a more delicate stir-fry. Red cabbage, with its vibrant color and slightly peppery flavor, can also be used, adding visual appeal and a different flavor profile. Savoy cabbage, with its crinkled leaves, is another option, offering a slightly earthier taste. For this recipe, green cabbage provides the best balance of texture and flavor.
- Chopping Cabbage: When chopping cabbage for stir-fry, aim for bite-sized pieces that will cook quickly and evenly. You can shred it thinly for a softer texture or chop it into slightly larger pieces for a more pronounced crunch. Remove the tough outer leaves and the core before chopping.

1 Carrot, Chopped: Carrots add sweetness, color, and a satisfying crunch to the stir-fry. They also provide a good source of beta-carotene, which the body converts to vitamin A.
- Carrot Preparation: Peel the carrot and chop it into matchsticks, slices, or small dice. Matchsticks or thin slices will cook quickly and evenly in the stir-fry. If you prefer a softer carrot, you can blanch them briefly in boiling water for a minute or two before adding them to the stir-fry.
- Substitution Ideas: If you don’t have carrots on hand, you can substitute them with other root vegetables like parsnips, which have a similar sweetness and texture, or even bell peppers for a different flavor and crunch.

1 tbsp Fresh Ginger, Thinly Chopped: Fresh ginger is crucial for adding warmth, spice, and aromatic complexity to the stir-fry. Its pungent flavor brightens up the dish and complements the other ingredients beautifully.
- Ginger Tips: Choose ginger roots that are firm, smooth, and free of blemishes. Peel the ginger using a spoon to scrape away the skin, which is much easier than using a knife. Thinly chop or mince the ginger to release its flavor into the stir-fry. You can also grate ginger if you prefer a finer texture.
- Substitution Ideas: If you don’t have fresh ginger, you can use ground ginger, but the flavor will be less vibrant. Start with about 1/2 teaspoon of ground ginger and adjust to taste. Alternatively, you can use ginger paste, which is readily available in tubes and jars and provides a convenient alternative to fresh ginger.

1 Mushroom, Chopped: Mushrooms add an earthy, umami flavor and a meaty texture to the stir-fry, enhancing its overall depth and satisfaction.
- Mushroom Varieties: You can use a variety of mushrooms in this stir-fry. Cremini mushrooms (also known as baby bellas) or white button mushrooms are readily available and work well. Shiitake mushrooms, with their richer, more intense flavor, or oyster mushrooms, with their delicate texture, can also be used for a more gourmet touch. Choose fresh, firm mushrooms that are free of blemishes.
- Mushroom Preparation: Clean mushrooms by gently wiping them with a damp paper towel or mushroom brush. Avoid soaking them in water, as they can absorb moisture and become soggy. Chop the mushrooms into slices or quarters, depending on their size.

3 Garlic Cloves, Minced: Garlic is another essential aromatic ingredient that adds pungent flavor and depth to the stir-fry. It complements the ginger and other spices, creating a well-rounded flavor profile.
- Garlic Tips: Choose firm garlic cloves that are free of soft spots or sprouts. Mince the garlic finely to release its flavor into the stir-fry. You can also use a garlic press for convenience.
- Substitution Ideas: If you don’t have fresh garlic, you can use garlic powder, but the flavor will be less intense. Start with about 1/2 teaspoon of garlic powder and adjust to taste. Garlic paste is another convenient alternative to fresh garlic.

½ Onion, Small, Thinly Chopped: Onion adds sweetness and savory depth to the stir-fry, creating a flavorful base for the other ingredients.
- Onion Varieties: Yellow onions are the most common and work well in stir-fries. White onions have a sharper flavor, while red onions are milder and sweeter. You can use any type of onion you prefer or have on hand.
- Onion Preparation: Peel the onion and chop it thinly. Thinly sliced onions will cook quickly and evenly in the stir-fry.

1 tsp Crushed Red Pepper: Crushed red pepper adds a touch of heat to the stir-fry, balancing the sweetness and savory flavors. You can adjust the amount to your preference, or omit it entirely if you prefer a milder dish.
- Spice Level Adjustment: If you like a spicier stir-fry, you can add more crushed red pepper or include a finely chopped chili pepper, such as a Thai chili or serrano pepper. For a milder flavor, reduce the amount of crushed red pepper or remove the seeds from the chili pepper before chopping it.
- Substitution Ideas: If you don’t have crushed red pepper, you can use a pinch of cayenne pepper or a few drops of hot sauce for heat.

1 tbsp Tamari Sauce: Tamari sauce is a gluten-free alternative to soy sauce, providing a savory, umami-rich flavor and saltiness to the stir-fry. It also helps to caramelize the vegetables and tofu, adding depth of flavor.
- Tamari vs. Soy Sauce: Tamari is traditionally made without wheat, making it suitable for those with gluten sensitivities. It often has a richer, more complex flavor than soy sauce. If you are not gluten-free, you can use regular soy sauce instead of tamari.
- Substitution Ideas: If you don’t have tamari or soy sauce, you can use coconut aminos for a soy-free and gluten-free option. Coconut aminos are made from coconut sap and have a slightly sweeter flavor than tamari or soy sauce. You may need to adjust the sweetness of the stir-fry accordingly.

1 tbsp Olive Oil: Olive oil is used for sautéing the vegetables and tofu, providing a healthy fat and preventing sticking.
- Oil Options: While olive oil is a good choice for its health benefits and flavor, you can also use other cooking oils with a high smoke point, such as avocado oil, coconut oil, or sesame oil. Sesame oil, in particular, adds a nutty aroma and flavor that complements Asian-inspired dishes like stir-fries. For a richer flavor, you can use toasted sesame oil, but add it towards the end of cooking to prevent it from burning.
- Oil-Free Option: If you prefer to cook oil-free, you can sauté the vegetables and tofu in a non-stick pan using a little water or vegetable broth to prevent sticking.

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Instructions

Prep Your Ingredients (7 minutes): Proper preparation is key to a quick and efficient stir-fry. Start by washing all your vegetables thoroughly under cold water. This removes any dirt or residue.
- Tofu Preparation: Open the package of smoked tofu. There’s no need to press smoked tofu as it’s already quite firm. Slice the tofu into even slices, about ¼ to ½ inch thick. The thickness is up to your preference. Slicing allows for more surface area to get golden brown and crispy during cooking.
- Vegetable Chopping: Now, chop all your vegetables according to the ingredient list:
  - Cabbage: Remove any tough outer leaves from the cabbage. Cut the cabbage into quarters, remove the core from each quarter, and then thinly slice or chop the cabbage into bite-sized pieces. Aim for roughly chopped pieces that will cook quickly and evenly.
  - Carrot: Peel the carrot and chop it into thin rounds, matchsticks, or small dice. Thin slices or matchsticks are recommended for faster cooking.
  - Mushroom: Clean the mushroom by wiping it gently with a damp paper towel or mushroom brush. Slice or quarter the mushroom depending on its size. If using larger mushrooms, quartering or slicing them into thicker pieces is ideal.
  - Onion: Peel the small onion and thinly chop it. Thinly sliced onions will sauté quickly and evenly.
  - Ginger: Peel the fresh ginger using the edge of a spoon to scrape off the skin. Then, thinly chop the ginger. You can also mince it if you prefer a finer texture.
  - Garlic: Peel the garlic cloves and mince them finely. Mincing releases the garlic’s flavor effectively during cooking.

Sauté Mushrooms and Tofu (5 minutes): Heat a large non-stick pan or wok over medium-high heat. The pan should be hot enough so that the mushrooms and tofu sauté and don’t steam.
- Add Oil and Mushrooms: Once the pan is hot, add the olive oil (or your chosen oil). Let the oil heat up for a few seconds. Then, add the chopped mushrooms to the pan. Sauté the mushrooms for about 2 minutes, stirring frequently. Sautéing the mushrooms first helps to release their moisture and concentrate their flavor. You’ll know they are ready when they start to soften and slightly brown.
- Move Mushrooms and Add Tofu: Push the sautéed mushrooms to one side of the pan to make space. Add the sliced tofu to the pan. Arrange the tofu slices in a single layer, if possible, to ensure even browning. Let the tofu cook undisturbed for about 2 minutes on one side until it starts to turn golden brown.
- Flip Tofu and Add Red Pepper: Flip the tofu slices using a spatula and cook for another 2 minutes on the other side until golden brown. If you like a bit of heat, sprinkle the crushed red pepper flakes over the tofu and mushrooms during this stage. This allows the heat from the pan to bloom the flavor of the red pepper flakes.

Add Aromatics and Vegetables (5 minutes): Now it’s time to layer in the aromatics and the rest of the vegetables.
- Add Onion and Ginger: Stir in the thinly chopped onion and fresh ginger to the pan with the tofu and mushrooms. Sauté for about 1-2 minutes, stirring frequently, until the onion starts to soften and become translucent and the ginger becomes fragrant. The aroma of the ginger and onion will be noticeable as they cook.
- Add Garlic, Cabbage, and Carrot: Add the minced garlic to the pan and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it can become bitter quickly. Then, add the chopped cabbage and carrots to the pan. Stir everything together well, ensuring the cabbage and carrots are mixed with the tofu, mushrooms, onion, and aromatics.

Stir-Fry and Finish with Tamari (3 minutes): Continue to stir-fry the vegetables and tofu.
- Cook and Stir: Cook and stir occasionally for about 5 more minutes, or until the cabbage is tender-crisp and slightly softened, but still retains some crunch. Avoid overcooking the cabbage, as it can become mushy. You want it to be cooked through but still have a pleasant bite. The carrots should also be tender-crisp.
- Add Tamari Sauce: Pour the tamari sauce (or soy sauce/coconut aminos) over the stir-fry. Stir well to coat all the vegetables and tofu evenly with the sauce. The tamari will add a savory, umami flavor and help to bring all the flavors together.
- Final Stir and Serve: Stir-fry for another minute or two, allowing the sauce to heat through and slightly thicken. Taste and adjust seasoning if needed. If you want a saltier stir-fry, add a pinch more tamari. If you want a touch of sweetness, you could add a drizzle of maple syrup or agave, although the natural sweetness of the cabbage and carrots is usually sufficient.

Serve Immediately: This easy cabbage tofu stir-fry is best served immediately while it’s hot and the vegetables are still crisp-tender. Serving it right away ensures the best texture and flavor.

Nutrition

Serving Size: One Normal Portion
Calories: 350-450
Fat: 15-20g
Carbohydrates: 25-30g
Fiber: 8-10g
Protein: 20-25g