Cabbage & Tofu Stir-Fry with Peanut Sauce

Photography, © Foodivine studio

  • Prep time 25 minutes
  • Total time 45 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In bowl, mix tofu and cornstarch to coat well. In wok or large skillet with lid, heat half of the oil over medium-high heat. Add tofu and cook, stirring often, until golden and crispy, 5 to 6 minutes. Stir in soy sauce; remove from heat. Transfer tofu to paper towel-lined plate; keep warm.

In wok, heat remaining oil over medium-high heat. Add cabbage and cook until softened, 4 to 5 minutes. Add broccoli and red pepper; cook, stirring often, about 5 minutes. Add 2 tbsp water; reduce heat to med­ium. Cover wok and continue cooking, stirring occasionally, until water has evaporated and cabbage is tender but still slightly crisp, about 5 minutes. Add reserved tofu and half of the Peanut Sauce; toss to coat well. Season with salt.

Divide stir-fry among plates. Drizzle with remaining Peanut Sauce. Sprinkle with peanuts, cilantro and green onion.

Peanut Sauce

In measuring cup, using immersion blender, combine 1/2 cup each natural creamy peanut butter and water, 1/4 cup sodium-reduced soy sauce, 2 tbsp unseasoned rice vinegar, 1 tbsp each toasted sesame oil and grated fresh ginger, and 1 tsp sriracha, until smooth. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days. Bring to room temperature before using.)

Makes about 1 1/4 cups.

Nutritional facts PER SERVING

  • Calories 425
  • Total fat 31 g
  • Saturated fat 5 g
  • Cholesterol 0 mg
  • Sodium 650 mg
  • Total carbohydrate 21 g
  • Fibre 5 g
  • Sugars 8 g
  • Protein 16 g
  • Iron 2.4 mg
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Vegetarian Recipes

Cabbage & Tofu Stir-Fry with Peanut Sauce