Tofu and Cabbage Stir-Fry With Basil
Published Sept. 23, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup 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
- 1tablespoon jarred hot mustard (such as Colman’s or Ka-Me)
- 1tablespoon low-sodium soy sauce
- 2tablespoons minced garlic (from 6 cloves)
- 2large eggs, beaten
- 1pound green cabbage (from ½ large cabbage), chopped into 1-inch pieces (6 cups)
- 1tablespoon minced fresh ginger
- ¼cup chopped or torn basil, plus more for garnish
- A few pinches red-pepper flakes (optional)
- Steamed rice, for serving
Nutritional analysis per serving (4 servings)
339 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 9 grams polyunsaturated fat; 32 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 23 grams protein; 743 milligrams sodium
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
- 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.
- Step 2
While the tofu cooks, in a small bowl, combine the mustard and soy sauce; stir until smooth.
- 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.
- 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.
- 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.
- 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.
- Step 7
Transfer the stir-fry to shallow bowls and garnish with additional basil. Serve with rice.
Private Notes
Comments
What cold be added to Grey Poupon to mimic spicy mustard? I have too many special condiments to add more…
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.
Sam, can you see red cabbage used here? It would avoid a trip to the grocery store.
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!
Since cabbage seems like a winter crop and basil a summer crop, any suggestions for a basil substitute?
I would coat tofu with potato flour with perhaps chilli pepper spice mix - pan fry that in oil - set aside I would then fry the cabbage, to slightly charred and well coated with the sauce - set that aside in the pan by making a well place the scrambled raw eggs in the centre of the pan, fry that with a bit of oil, once it begins to set stirfry cabbage back in so it’s all mixed. Place on a hot bit of rice and add the tofu pieces on top or you would’ve mixed that in with the cabbage and eggs.