Sweet and Sour Cabbage with Tofu and Grains
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound firm tofu, cut in ¼- x ½ – x 1½ inch slabs
- 2tablespoons peanut or canola oil
- 1tablespoon soy sauce (more to taste)
- 1small onion, sliced
- 1bunch scallions, thinly sliced, white and dark green parts separated
- 2garlic cloves, minced
- 1tablespoons minced fresh ginger
- Pinch of cayenne
- 1medium cabbage, quartered, cored, and sliced crosswise
- 3tablespoons rice wine vinegar or sherry vinegar
- 1½tablespoons sugar (or 1 tablespoon if the vinegar is already seasoned)
- 2teaspoons toasted sesame seeds (optional)
- Cooked bulgur, rice, noodles, or other grains for serving
Nutritional analysis per serving (4 servings)
274 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 21 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 18 grams protein; 241 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blot the tofu dry with paper towels. Heat 1 tablespoon of the oil in a large nonstick skillet or a wok over medium-high heat and when it is rippling, add the tofu. Cook, tossing in the pan or turning over with tongs, for 2 to 3 minutes, until lightly colored. Add 1 tablespoon soy sauce, toss together for about 30 seconds, and remove from the heat. Set aside in a bowl.
- Step 2
Heat the remaining oil in the pan over medium-high heat and add the onion. Stir-fry for about 3 minutes, until crisp-tender, and add the white part of the scallions, the garlic, and ginger. Stir together for about 30 seconds, until fragrant but not colored. Add the cayenne, stir in the cabbage and stir-fry until the cabbage begins to wilt, about 2 minutes. Stir in the vinegar, and sugar and continue to cook, stirring, until the cabbage is crisp-tender, 3 to 5 minutes.
- Step 3
Return the tofu to the pan and stir together. Add more soy sauce to taste and stir together. Sprinkle on the scallion greens and sesame seeds and remove from the heat. Serve over grains or noodles.
Private Notes
Comments
Yum! Love this dish. I always add a bit of sesame oil too, and I like savoy or napa for the cabbage.
I used honey instead of sugar, the entire family devoured it to include a 6 and 8 year old. Love this recipe!
Added twice the onion, ginger, garlic, and tofu. Good, but very subtle and light in flavor.
Outstanding! Used about half the sugar called for and subbed red pepper flakes for cayenne. I had to transfer everything to a Dutch oven whilst cooking bc my pan was overflowing with cabbage and all the other goodies. NBD. I can’t get enough of this dish and fully expect it’ll be even more flavorful once reheated. More vegan recipes like this please!
Excellent dish. Great effort-to-result ratio. Both of us agreed it could use a little less sugar.
It's a simple, nutritional dish and easy to modify for more flavor. HIgh fiber and protein which I like. Paper towels to dry tofu? It's tofu--use a clean kitchen towel. I only use one roll of paper towel per year, and that's when I need to clean up something like a large jar of oil-based sundried tomatoes that crashed on the floor.
@Linda excellent point on the paper towels. For those who regularly cook with tofu, consider purchasing a low-cost tofu press. They work like magic, draining blocks of tofu in about 30 minutes. I purchased a NOYA-brand adjustable tofu press last year for around $20 and it’s a game changer.
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