Sesame-Ginger Glazed Tofu with Napa Cabbage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy tofu cubes coated in a sweet-savory sesame-ginger sauce, paired with tender napa cabbage for a satisfying vegan dinner. This asian-inspired vegan (vegan, gluten-free) ready in about 30 minutes pairs cornstarch, vegetable oil, thinly sliced napa cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 Asian cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat 1 block cubed tofu dry with paper towels. Toss with 2 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook for 4 minutes per side until golden brown and crispy.
  3. Step 3: Remove tofu and set aside. Add 1 cup sliced napa cabbage to the skillet, stirring for 2 minutes until wilted.
  4. Step 4: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, stirring for 30 seconds until fragrant.
  5. Step 5: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp sesame oil, and 1/4 cup water. Pour sauce into skillet and simmer for 2 minutes until thickened.
  6. Step 6: Return tofu to skillet, stirring gently to coat. Simmer for 2 minutes until sauce clings to tofu.
  7. Step 7: Garnish with 2 sliced green onions and serve.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sesame-Ginger Glazed Tofu with Napa Cabbage take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sesame-Ginger Glazed Tofu with Napa Cabbage?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornstarch from drying out.

Can I substitute ingredients in Sesame-Ginger Glazed Tofu with Napa Cabbage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sesame-Ginger Glazed Tofu with Napa Cabbage for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sesame-Ginger Glazed Tofu with Napa Cabbage vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes