Tofu and Cabbage Stir-Fry With Basil

By Kay Chun

Published September 22, 2022

  • Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
25 minutes
Rating
4(1,261)
Comments
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Tofu and cabbage make ideal partners in a stir-fry, bringing contrasting soft and crisp textures. For best results, the tofu is pan-fried until golden, then stirred in at the end to maintain its shape and preserve its creamy texture. Scrambled eggs add fluffy bites, while fresh basil perfumes and brightens the dish. The hot mustard sauce complements the caramelized cabbage. Green cabbage is used here, but Napa or Savoy varieties are fantastic alternatives.

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Ingredients

Yield:4 servings

  • ¼ cup neutral oil, such as safflower or canola

  • 1 (14-ounce to 16-ounce) package firm tofu, drained and cut into ½-inch cubes

  • Kosher salt (such as Diamond Crystal) and black pepper

  • 1 tablespoon jarred hot mustard (such as Colman’s or Ka-Me)

  • 1 tablespoon low-sodium soy sauce

  • 2 tablespoons minced garlic (from 6 cloves)

  • 2 large eggs, beaten

  • 1 pound green cabbage (from ½ large cabbage), chopped into 1-inch pieces (6 cups)

  • 1 tablespoon minced fresh ginger

  • ¼ cup chopped or torn basil, plus more for garnish

  • A few pinches red-pepper flakes (optional)

  • Steamed rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

32 grams carbs; 93 milligrams cholesterol; 339 calories; 3 grams monosaturated fat; 9 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 6 grams fiber; 744 milligrams sodium; 23 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium. Add tofu, season with salt and pepper and cook, stirring occasionally, until tofu is lightly golden in spots, about 5 minutes.

  2. Step 2

    While the tofu cooks, in a small bowl, combine the mustard and soy sauce; stir until smooth.

  3. Step 3

    Once the tofu is golden in spots, stir in 1 tablespoon of the garlic until well incorporated, then push the tofu to one side of the skillet.

  4. Step 4

    Add eggs to the empty side of the skillet and allow them to set a little before stirring. Once the eggs are scrambled, stir them into the tofu mixture. Transfer tofu mixture to a large plate. Wipe out skillet.

  5. Step 5

    In the skillet, heat the remaining 2 tablespoons oil over medium. Add cabbage, season with salt and pepper and cook, stirring occasionally, until lightly charred and softened, about 8 minutes. Add ginger and the remaining 1 tablespoon garlic and stir until fragrant, 1 minute.

  6. Step 6

    Stir in the mustard sauce and cook, stirring occasionally, until all of the sauce has been absorbed, about 2 minutes. Fold in the tofu-egg mixture. Turn off the heat and stir in the basil and red-pepper flakes, if using.

  7. Step 7

    Transfer the stir-fry to shallow bowls and garnish with additional basil. Serve with rice.

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Ratings

4 out of 5
1,261 user ratings
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Comments

Sfrupe

What cold be added to Grey Poupon to mimic spicy mustard? I have too many special condiments to add more…

Lauren B

Very enjoyable with a nice kick! Followed the advice of Mary Ann and seasoned the tofu with white pepper, doubled the sauce amounts, and folded the egg/tofu mixture into the cabbage early, so that it would absorb more of the sauce while cooking. I added extra ginger and cooked the eggs in a dash of sesame oil for more flavor. Topped it off with some gochujang sauce from the Korean market and it is delicious.

Patty J

Sam, can you see red cabbage used here? It would avoid a trip to the grocery store.

miah

I had high hopes for this recipe, I should have read the comments. But also, maybe the person who wrote the recipe should also read the comments and update the recipe. I made almost exactly as described, except that I could see there would not be nearly enough sauce and I tripled it. Alas, it was still almost tasteless. I like the comment about charring the cabbage and at least quadrupling the sauce. I think in the few bites I could taste a little bit of mustard. I can see how it would have been good. in my own notes to self, I will simplify this recipe by baking both the tofu and the cabbage at the same time, on different trays. The only very exciting thing about this recipe was that I had finally mastered my stainless steel pans and cooked eggs and tofu on it without everything sticking.

billyb

This was delicious! I used Beaver Chinese mustard and avocado oil. It came out perfectly. I also paired it with the Smashed Cucumber salad. Loved the flavor contrasts. This is a definite repeat!

Nell R.

Since cabbage seems like a winter crop and basil a summer crop, any suggestions for a basil substitute?

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