Stir-Fried Tofu with Napa Cabbage and Ginger

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick, savory stir-fry combining firm tofu and tender napa cabbage with fragrant ginger and garlic for a light Asian-inspired meal. This Asian-inspired vegan recipe, ready in about 22 minutes, pairs firm tofu, pressed and cubed, napa cabbage, chopped, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 3, 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: 10 min Cook: 12 min Serves 3 Asian cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 5-6 minutes, turning occasionally until all sides are golden brown and slightly crispy.
  2. Step 2: Add 1 tbsp minced fresh ginger and 3 minced garlic cloves to the skillet; sauté for 1 minute until fragrant, stirring constantly to avoid burning.
  3. Step 3: Stir in 4 cups chopped napa cabbage and cook for 3-4 minutes, tossing frequently until the cabbage softens but still retains a slight crunch.
  4. Step 4: Pour in 3 tbsp soy sauce and drizzle 1 tsp sesame oil over the stir-fry. Add 1/4 tsp red chili flakes and salt to taste, tossing everything together until the sauce evenly coats the tofu and cabbage.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions before serving immediately.

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