Cabbage Stir Fry with Crispy Tofu
Servings: 2
This cabbage stir fry starts with tofu tossed in cornstarch and nutritional yeast so it crisps up golden, then tender-crisp cabbage and carrots join it in a garlicky tamari sesame sauce. It serves two with 26g protein each and is ready in 35 minutes.
Ingredients
Crispy Tofu
- 14 oz extra-firm tofu pressed and patted dry
- 2 tbsp cornstarch
- 2 tbsp nutritional yeast
- 2 tbsp tamari
- 1 tsp avocado oil
Stir Fry
- 2 tbsp tamari
- 1 tbsp coconut sugar
- 1 tsp garlic minced
- 1 tsp gingerroot minced
- 2 tsp sesame oil
- ½ head cabbage sliced into thin rounds (½-inch or less), separated
- ½ cup shredded carrots
- ¼ cup cilantro coarsely chopped leaves + stems
- ¼ cup green onion thinly sliced
- ½ lime cut into wedges
Instructions
- Make the tofu: In a medium bowl, whisk together the cornstarch, nutritional yeast, tamari and avocado oil to form a loose batter, adding a splash more tamari if needed. Tear the tofu into small bite-size pieces and toss gently to coat.
- Arrange the tofu in a single layer in an air fryer basket. Air-fry at 400 °F until golden and crisp, about 15 minutes, shaking the basket halfway through.
- Meanwhile, make the stir-fry sauce: Stir together the tamari, coconut sugar, garlic and ginger in a bowl.
- Heat the sesame oil in a large skillet, preferably cast iron, over medium-high heat. Add the cabbage and carrots and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread evenly and cook until crisp-tender with some charred spots, 3 to 4 minutes more.
- Pour in the sauce and stir until the sugar dissolves. Divide the stir-fry between two bowls and top with the crispy tofu, cilantro, green onion and a squeeze of lime.
Notes
- Oven Method: Bake the tofu on a parchment-lined sheet at 425 °F for 25 to 30 minutes, flipping halfway.
- Protein Swaps: Edamame, tempeh or roasted chickpeas work in place of the tofu. More ideas in this plant-based protein guide.
- Sauce Swaps: If you don't need it gluten-free, low-sodium soy sauce works in place of the tamari. For a slightly sweeter flavor, use coconut aminos.
- Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet to help the cabbage stay crisp.
Nutrition
Serving: 2cups, Calories: 344kcal, Carbohydrates: 40g, Protein: 26g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Sodium: 2215mg, Potassium: 1084mg, Fiber: 9g, Sugar: 16g, Vitamin A: 5832IU, Vitamin C: 91mg, Calcium: 185mg, Iron: 5mg
