This Spicy Stir-Fried Cabbage, Tofu & Red Pepper recipe is colorful, flavorful and ready in about 30 min. Serve over quinoa, basmati or jasmine rice.
Before we get to the recipe I’d like to go over the subject of soy – what forms of soy are good for you and which ones to avoid. There was a time when I avoided soy almost completely because I thought soy was bad. That is not the case and I was missing out on the very beneficial qualities that some soy products offer.
Good Soy: Tofu, tempeh, miso, tamari, soy sauce, whole soybeans and natto are the soy products that are good and can be eaten fairly freely within moderation. Tempeh, miso, natto and tamari are fermented soy. Fermenting soy creates good bacteria and health promoting probiotics to keep us well. It also reduces the estrogen content in soy foods.
Soy to avoid: Avoid soy that is highly processed, especially soy isolate protein. Soy isolate protein has been linked to, some serious, and some not so serious, health issues. If possible please avoid soy milks (most), cheeses, powders (like soy baby formula and soy protein powders), soybean oil (often labeled as vegetable oil) and packaged products that include soy ingredients.
Look for alternatives and stick with fermented soy products, or buy tofu, whole soybeans and soy sauce as they are beneficial. And buying organic, or at least non-GMO soy products, is important as well. They do not cost much more and are well worth the few extra cents, especially because soy can be very inexpensive – at least tofu is.
So enjoy your crispy pan fried tofu or tofu scrambles, and use soft tofu in smoothies, cheeses, sauces and dressings, but do use it in moderation and not at every meal. Make your miso soup or use miso in dressings and enjoy the added benefits of vitamin B12, a good source for vegans, plus it’s ability to aid the digestive tract.
Spicy Stir-Fried Cabbage, Tofu & Red Pepper
I saw this recipe from the NY Times and thought it needed to be put into the recipe collection. I didn’t go too far from the original recipe and only changed a few things while adding a little red pepper flakes because I love spiciness. Feel free to omit this if your not a fan of spice.
This is an absolute fantastic tasting and quick meal. It can be ready in about 30 minutes or so making it a good go-to recipe when you need something quick. Serve over rice, quinoa or noodles…or simply enjoy as is!
How To Make Spicy Stir-Fried Cabbage, Tofu & Red Pepper
- Cook up your tofu.
- Stir-fry your veggies.
- Combine it all together and done!
That’s it, easy as 1, 2, 3 and simply delicious!Print
SPICY STIR-FRIED CABBAGE, TOFU & RED PEPPER
This colorful and flavorful meal can be ready in about 30 min. Serve over quinoa, basmati or jasmine rice.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 3 generously
- Category: Entree
- Cuisine: Vegan
- 12 ounces firm or extra firm organic tofu, cut into dominoes
- 1/2 cup low-sodium vegetable broth
- 2 tablespoons tamari or soy sauce, divided
- 1 tablespoon seasoned rice wine vinegar
- 2 tablespoons sesame oil, divided
- 5 cups shredded cabbage or about 1/2 cabbage (red, green or both)
- 1 red bell pepper, julienned
- 3 green onions, sliced (reserve one green onion for garnish)
- 1 tablespoon fresh ginger, minced
- 2 large garlic cloves, minced
- pinch or two red pepper flakes
- himalyan salt & cracked pepper to taste
- sesame seeds as garnish
- soba or ramen noodles or quinoa, basmati or jasmine rice, for serving (optional)
Start your noodles of choice, quinoa or rice and set aside. (cook according to package directions)
Cut the tofu into dominoes (mine are a little larger than domino size) and press between paper towels or dish cloth (there won’t be too much water so this will go quick). In a small bowl or measuring cup combine the stock, 1 tablespoon tamari and rice wine vinegar.
Heat a large wok or large skillet over med. high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the sesame oil and swirl to coat, add tofu and stir-fry until golden, about 3 – 4 minutes on each side. Add remaining tablespoon tamari/soy sauce, toss together for a few seconds and transfer to a plate.
Swirl in the remaining 1 tablespoon oil, add the garlic and ginger to the wok/skillet and stir-fry for a no longer than 10 seconds, you want to just start to smell the fragrance. Add red bell pepper and stir-fry for 1 – 2 minutes, or until it begins to soften. Add cabbage, stir-fry for 1 minute, add salt, pepper and red pepper flakes, stir-fry another 1 to 2 minutes, or until crisp-tender. Return the tofu and add 2/3 of the green onions to the vegetable mixture, stir in stock/tamari mixture and stir-fry for another minute or, until it has just about evaporated. Remove from heat.
Serve cabbage mixture with quinoa, rice or noodles of choice. Garnish with sesame seeds, green onions and/or cilantro.
Serves 3 generously.
If you don’t have seasoned rice wine vinegar, simply add a pinch of sugar or teaspoon of maple syrup.