Cabbage stir fry is a quick and easy Asian inspired side dish ready in 30 minutes! Great with crispy tofu and side of quinoa, basmati or jasmine rice for a healthy, vegan main dish.
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.
Oil-Free: Make this oil free by using 1/4 cup water when stir frying the cabbage. If using a non-stick pan for cooking the tofu, you can omit the oil. Alternatively, bake the tofu on a lined baking sheet in a preheated oven set to 400 for 20 – 25 minutes.