Sesame-Ginger Glazed Tofu with Napa Cabbage

Crispy tofu cubes coated in a sweet-savory sesame-ginger sauce, paired with tender napa cabbage for a satisfying vegan dinner.

Cuisine: Asian

Category: Vegan

Prep: 15 minutes. Cook: 15 minutes.

Serves 2.

Ingredients

• 1 block (14 oz), pressed and cubed firm tofu
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 cup, thinly sliced napa cabbage
• 3 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1/4 cup water
• 2, sliced green onions

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.