It’s a beautiful day here, so I’m posting quickly in the hopes we can get outside once the kids wake from their naps. I can hear lawnmowers and see a gentle breeze moving the trees in our front yard. Most of the trees are blossoming just in time for our annual blossom festival this weekend. I love this time of year and hope your weather is improving too.
Tofu’s texture and flavor depend a lot on how it’s prepared. If done poorly it can be unappealing, but handled well it’s delicious—my husband is proof of that. For tips on getting great tofu results, Averie’s tofu advice is helpful.
I’m not a nutritionist, but I’ve read about soy concerns and haven’t found definitive answers. We limit processed foods that often contain soy and choose organic tofu to avoid GMOs and pesticides when possible. If you have a soy allergy or sensitivity, always check ingredient labels. Buying organic tofu when it’s on sale helps keep costs down.
If you want another way to prepare tofu, try air fryer tofu for a crisp texture. And if you’re exploring cabbage recipes, homemade cabbage pierogi are a comforting alternative.
Napa Cabbage and Tofu Stir Fry
Ingredients
For the tofu:
- Juice of one lime
- Juice of one lemon
- 2-3 tbsp soy sauce
- 2-3 tbsp brown sugar
- 1 package firm or extra firm tofu
For the stir fry:
- 2 tbsp oil
- 1 large napa cabbage, sliced fairly thinlyor bok choy
- 1 onion, very thinly sliced
- 1 piece of ginger, grated (or use ginger juice)
- 3 tbsp soy sauce
- 2 tbsp mirinor 2 tsp sugar and a little water
- 1 recipe Citrusy Tofu, thinly sliced (prepared as above)
- Sesame oil and seeds, to serve
- Rice noodles or rice, to serve
Instructions
For the tofu:
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Press the tofu well while wrapped in a towel—place a heavy pan or weight on top for at least an hour. Slice into about 1/4″ thick pieces. Combine the lime and lemon juices, soy sauce, and brown sugar to make a marinade and place the tofu slices in it, ensuring the liquid reaches between the pieces. Refrigerate for at least an hour, or overnight for more flavor.
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Preheat the oven to 400°F (200°C). Drain the tofu and arrange the slices on a baking sheet. Bake about 25 minutes, flipping once near the halfway point, watching edges to prevent burning. Remove and cool while you prepare the stir fry, or serve immediately with another dish.
For the stir fry:
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Heat oil in a large skillet over medium-high. Add the onion and reduce heat to medium; cook a few minutes. Add grated ginger (or hold ginger juice for later with the soy sauce). Add the napa cabbage and stir. If you separate the thicker stalks from the leafier tops, add the stalks first and cook 2–3 minutes before adding the rest. Add 2 tablespoons of water, cover, and steam for a couple of minutes so the cabbage softens without overcooking.
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Remove the lid after a short steam, then add the soy sauce and mirin (or sugar/water), along with the baked tofu sliced into thin strips. Stir to combine and heat through. Serve over rice or rice noodles, finishing with a drizzle of toasted sesame oil and a sprinkle of sesame seeds.