Description
These pan-fried tofu and cabbage bowls are finished with a punchy ginger dressing. An easy one-pan dinner that’s ready in 40 minutes.
Ingredients
Scale
For the Bowls
- One 14-ounce block “extra firm” tofu
- 1 teaspoon garlic powder
- Fine sea salt (or table salt) + freshly ground black pepper
- Extra virgin olive oil or avocado oil, for frying
- 3/4 pound green cabbage, finely shredded (about 4 cups)
- 3/4 pound purple cabbage, finely shredded (about 4 cups)
- 3 small carrots, peeled and cut into matchsticks
- Toasted sesame seeds, for serving
- Cilantro, for serving (optional)
- Cooked rice, for serving (optional)
For the Sauce
- 1-inch knob fresh ginger, peeled and minced (about 1 tablespoon)
- 1 medium garlic clove, crushed or grated
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon toasted sesame oil
- 2 teaspoons Thai red curry paste (optional)* [see note below]
- 1 teaspoon pure maple syrup (or honey)
Instructions
- Drain the tofu and press it in a tofu press, or: place it on a plate, then top with another plate or cutting board, and weigh it down with something heavy (like a couple of cans) to squeeze out as much water as possible. Set aside for 10 to 15 minutes, periodically draining off the water that pools in the plate.
- Cut the tofu into 8 slabs, then cut each slab on a diagonal, creating 16 triangles total. Arrange them in a single layer on the cutting board and sprinkle with half of the garlic powder, plus salt and pepper.
- Heat a 12-inch non-stick skillet over medium-high heat and add enough oil to generously coat the bottom. Arrange the tofu in the pan in a single layer, seasoned-side down (if it doesn’t all fit in a single layer, you’ll need to cook it in two batches). Season the other side with the remaining garlic powder, plus salt and pepper. Fry the tofu until the underside is crisp and golden brown, 5 to 7 minutes. Gently flip using tongs and cook the second side for about 5 minutes more.
- Meanwhile, in a small bowl, whisk together all the sauce ingredients.
- Transfer the tofu to a plate and set aside.
- Add a splash more oil to the skillet, if needed. Add the cabbages and carrots. Cook, stirring once or twice, until they’re lightly softened and starting to caramelize, but still have plenty of crunch, 6 to 7 minutes. Add half of the sauce to the skillet and toss to combine. Cook for another minute and turn the heat off.
- To serve, divide the vegetables (and rice, if using) among bowls, and top with the tofu. Sprinkle with sesame seeds and cilantro, and serve with the remaining sauce for drizzling.
Notes
This chili paste rounds out the sauce and adds some heat. If you don’t enjoy spicy food, you can skip this ingredient.
Nutrition
- Serving Size: 1/4 of the recipe (without rice)
- Calories: 265
- Sodium: 530 mg
- Fat: 16 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 13 g
