Asian inspired stir fried cabbage recipe with red bell pepper, carrots and green onions, seasoned with a light and flavorful sauce is a quick and easy, healthy vegan side dish or main meal ready in 30 minutes!
2 tablespoonssesame oil, divided
12 ounces organic tofu (firm or extra firm), cut into dominoes
1 tablespoon fresh ginger, minced
2 – 3 large garlic cloves, minced
pinch of red pepper flakes
1 small cabbage (about 1 1/2 lbs.), finely shredded (red, green or both)
1red bell pepper, julienned
1 carrot or 1 cup baby carrots, cut into matchsticks
4green onions, sliced (reserve one green onion for garnish)
grain of choice (soba or ramen noodles or quinoa, basmati or jasmine rice), optional
Crispy tofu: Cut the tofu into dominoes and press between paper towels or dish cloth. Heat 1 tablespoon oil in a pan, add tofu and cook for 5 – 8 minutes on each side, until lightly golden in color. Season with salt and garlic powder (or garlic salt). Transfer tofu to a small plate.
Stir fry: Heat 14 inch wok or large skillet over medium- high heat, add 1 remaining tablespoon of oil, add garlic, ginger and red pepper flakes and cook for 1 minute. Add cabbage, red bell pepper, carrots, green onions, tamari, rice vinegar and water, stir fry for 5 – 7 minutes, or until cabbage wilts and veggies soften. Add the tofu to the cabbage stir fry 2 minutes before done to warm through. Taste for seasoning, adding salt to taste.
Serve cabbage stir fry with cooked grain of choice and garnish with sesame seeds, green onions and/or cilantro.
July 31, 2020 I really did like this. I cheated a bit and used a coleslaw mix; I also added some bean sprouts and used white wine vinegar because I didn't have rice vinegar. It was quite spicy but I liked the kick. The tofu was nice, much better than I remembered it being. I plan on using the leftovers to make egg rolls tomorrow. I might make it again, but I was the only one in 5 of my family willing to eat it! (Bunch if chickens!)