Equipment
Ingredients
Tofu and Vegetables
- 400 g firm tofu, drained, pressed, and cubed
- 300 g green cabbage, cored and sliced into 1cm ribbons
- 100 g carrots, peeled and julienned
- 30 ml neutral cooking oil
Aromatics and Sauce
- 3 garlic, minced
- 1 fresh ginger, minced
- 60 ml vegetable broth, room temperature
- 30 ml light soy sauce
- 15 ml shaoxing wine
- 5 ml sesame oil, toasted
- 8 g cornstarch
- 5 g granulated sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 214 kcal
- Protein
- 11 g
- Carbohydrates
- 15 g
- Fat
- 13 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 503 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 417 mg
- Calcium
- 250 mg
- Iron
- 2.3 mg
- Magnesium
- 57 mg
- Phosphorus
- 169 mg
- Zinc
- 1.1 mg
- Vitamin A
- 215 mcg
- Vitamin C
- 30 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 63 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.13 mg
- Niacin
- 0.8 mg
- Folate
- 57 mcg
- Water
- 198 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wrap the firm tofu block in paper towels and place a heavy object on top. Let it sit for 10 minutes to extract excess moisture, then cut into 2cm cubes.
In a small mixing bowl, combine the vegetable broth, light soy sauce, Shaoxing wine, sesame oil, cornstarch, and sugar. Whisk thoroughly until no lumps of cornstarch remain.
Heat a large wok or heavy skillet over medium-high heat until it reaches roughly 200°C/400°F. Add 15ml of the neutral oil, swirling to coat. Add the tofu cubes in a single layer and pan-fry undisturbed until a golden crust forms, then flip to brown the other sides.
Push the tofu to the sides of the pan. Add the remaining 15ml of oil to the center, followed by the minced garlic and ginger. Sauté briefly until fragrant, then add the julienned carrots and sliced cabbage. Stir-fry constantly.
Give the reserved sauce mixture a quick stir to reincorporate the cornstarch, then pour it over the vegetables and tofu in the wok. Toss everything together rapidly as the sauce bubbles and thickens.
Remove the wok from the heat immediately. Transfer the stir-fry to a serving platter or divide among individual plates. Serve hot alongside steamed rice or noodles.
Chef's Notes
- Pressing the tofu is crucial for this recipe. Removing excess water allows the sponge-like interior of the tofu to absorb the savory sauce and ensures a better, crispier sear during pan-frying.
- Cabbage and carrots are excellent choices for weeknight cooking because they can live comfortably in the crisper drawer of your refrigerator for weeks without losing their vital crunch.
- Shaoxing wine contributes a distinctive, complex depth of flavor that characterizes many takeout favorites. If you do not consume alcohol, substitute an equal amount of vegetable broth mixed with a few drops of rice vinegar.
- For the best texture, slice the cabbage ribs slightly thinner than the leafy parts so they finish cooking at the exact same time.
Storage
Refrigerator: 4 days — Store in an airtight container. The cabbage will soften slightly overnight but remains delicious.
Reheating: Microwave on medium-high for 2 minutes, or toss in a hot skillet with a splash of water until warmed through.
Troubleshooting
Tofu sticks aggressively to the bottom of the pan
Cause: The pan was not preheated sufficiently before adding the oil and tofu
Fix: Remove pan from heat for a moment, gently scrape the bottom with a thin metal spatula, and let a crust fully form before attempting to move the tofu again
Prevention: Ensure the wok or skillet is very hot before introducing the oil, and let the oil shimmer before adding the tofu
The sauce is watery and pools at the bottom instead of coating the ingredients
Cause: The cornstarch settled at the bottom of the bowl before pouring, or the heat was too low
Fix: Push ingredients to the side, whisk an extra 3g of cornstarch with 15ml of cold water, pour it into the boiling liquid, and stir until thickened
Prevention: Always re-whisk cornstarch slurries immediately before adding them to the pan
Cultural Context
Stir-frying is a foundational Chinese cooking technique that relies on high heat and rapid motion to cook ingredients swiftly, locking in their crisp texture and preserving maximum nutritional integrity. The inclusion of Shaoxing wine, an ancient fermented rice wine originating from Zhejiang province, serves to elevate the aromatics, effectively balancing the natural sweetness of the cabbage with a deep, earthy umami profile.
