Equipment
Ingredients
Protein and Base
- 340 g extra-firm tofu, cut into 0.5cm x 1cm x 4cm slabs
- 30 ml vegetable oil
- 1 cabbage, quartered, cored, and sliced crosswise
Aromatics and Seasoning
- 100 g onion, sliced
- 1 scallion, thinly sliced, whites and greens separated
- 2 garlic, minced
- 15 g ginger, minced
- 15 ml soy sauce
- 1 g cayenne pepper, ground
- 45 ml sherry vinegar
- 17 g granulated sugar
- 6 g sesame seeds, toasted
Serving
- 200 g bulgur, cooked
Nutrition (per serving)
Method
Pat the tofu slabs dry using paper towels to ensure a crisp sear.
Heat 15ml (1 tbsp) of vegetable oil in a wok or large nonstick skillet over medium-high heat (190°C/375°F).
Add the tofu to the hot oil and cook for 2 to 3 minutes, turning occasionally, until the surfaces are lightly browned.
Pour 15ml (1 tbsp) of soy sauce over the tofu and stir-fry for 30 seconds to coat.
Transfer the seasoned tofu from the pan to a plate and set aside.
Add the remaining 15ml (1 tbsp) of oil to the same pan over medium-high heat (190°C/375°F).
Add the sliced onion and stir-fry for 3 minutes until it becomes crisp-tender.
Add the scallion whites, minced garlic, and minced ginger to the pan and stir-fry for 30 seconds until aromatic.
Add the cayenne pepper and the sliced cabbage to the pan, stir-frying for 2 minutes until the cabbage begins to wilt.
Stir in the sherry vinegar and sugar, then continue cooking for 3 to 5 minutes until the cabbage reaches a crisp-tender texture.
Return the tofu to the pan and toss with the cabbage. Season with additional soy sauce to taste, then stir in the scallion greens and optional sesame seeds.
Remove from heat and serve immediately over bulgur or your choice of grains.
Chef's Notes
- For extra crispy tofu, press it thoroughly to remove as much water as possible before slicing. You can also lightly dust the tofu with cornstarch before frying for an even crispier exterior.
- Don't overcrowd the pan when searing the tofu. Cook in batches if necessary to ensure all sides get a good sear and don't steam.
- The key to crisp-tender cabbage is to not overcook it. It should retain some bite and its vibrant green color. Stir-frying over high heat helps achieve this quickly.
- Taste and adjust the sweet and sour balance to your preference. You can add a touch more vinegar for more tang or sugar for more sweetness. A pinch of salt can also enhance the overall flavor.
- Toasted sesame seeds add a nutty aroma and visual appeal. Toast them gently in a dry pan over medium heat until fragrant, being careful not to burn them.
Storage
Refrigerator: 3 days — Store in an airtight container; cabbage will soften over time.
Reheating: Microwave or stir-fry briefly in a hot pan until warmed through.
