Seared Tofu and Cabbage Bowls with Soy-Ginger Dressing

These seared tofu and cabbage bowls with carrots and soy-ginger dressing are an easy one-pan meal that’s big on flavor. Ready in under 40 minutes!

We are now in that stretch of winter where we’re all getting pretty tired of winter. The holidays are over and the resolution-fueled novelty of January is long gone. We’ve just about had it with our bulky sweaters, and if you’re like me, you’re sick of eating soups and stews, too. I’m craving something fresh and different, and that’s where this simple dinner comes in.

These tofu and cabbage bowls with a zingy ginger dressing are the perfect mid-winter weeknight meal. All you need is one pan, a few pantry staples (plus veggies), and about 35 minutes until this light yet satisfying dinner is on the table.

How to Make These Tofu Cabbage Bowls

You’ll start this recipe by pressing the tofu (i.e. weighing it down with something heavy, like a couple of cans), which helps eliminate excess moisture and helps the tofu become brown and crisp. Next, you’ll cut it up, season it, and sear it in a skillet until it has a nice golden brown crust.

While the tofu’s cooking, you’ll cut up a few carrots and shred some cabbage. I like to use a duo of green and purple cabbages here (for a variation of color and micronutrients), but if you only have one type, that’s totally fine.

Next, you’ll remove the tofu from the skillet, and sauté the vegetables in that same skillet. While the vegetables soften and caramelize, you’ll stir together an easy but super flavorful soy sauce-rice vinegar dressing. Then you’ll pour half of the sauce into the vegetables and drizzle the rest on the finished bowls. 

If you want to bulk up these tofu cabbage bowls, serve them with brown rice.

Tips for Making the Perfect Seared Tofu

Cooking tofu in a skillet is one of the easiest and fastest ways to make delicious tofu. (Check out my IGTV tutorial on this topic!)

First, you have to press it. Pressing tofu eliminates excess moisture and helps it brown better. You can buy a gadget for this purpose, or just use what you have: a small cutting board + some jars from your pantry.

Then you cut it into slices and season it – tofu is pretty bland on its own, so this step is key (my go-to blend is smoked paprika, garlic powder, salt, and pepper). Finally, you get it in the skillet. It’s important to arrange the slices in a single layer so that each piece makes contact with the hot pan and gets browned.

It’s important to leave the tofu alone – don’t fuss with it, move it around, or flip it more than once. If you want it to have a nice brown crust, just let it do its thing.

Check out these other tofu recipes…

• Saag Paneer-Inspired Collard Greens and Tofu
• Creamy Veg Curry with Crispy Tofu and Sesame Noodles
• Vegetable Fried Brown Rice with Tofu

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.

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