Stir-Fried Tofu with Napa Cabbage and Shiitake Mushrooms

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 drafted and published.

A comforting vegan stir-fry combining tender tofu, crisp napa cabbage, and earthy shiitake mushrooms in a savory garlic sauce. This Chinese-inspired game-day recipe (vegetarian), ready in about 25 minutes, pairs firm tofu, napa cabbage, fresh shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 15 min Serves 3 Chinese cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 5-7 minutes, turning occasionally until golden brown on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp vegetable oil and 4 minced garlic cloves plus 1 tbsp minced ginger. Sauté for 1 minute until fragrant.
  3. Step 3: Add 1 cup sliced shiitake mushrooms and cook for 3 minutes until softened. Then stir in 3 cups chopped napa cabbage and cook for 4 minutes until wilted but still crisp.
  4. Step 4: Return tofu to the skillet. Pour in 3 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp black pepper. Stir well.
  5. Step 5: Mix 1 tsp cornstarch dissolved in 2 tbsp water into the skillet and cook for 2 minutes until the sauce thickens and coats the tofu and vegetables.
  6. Step 6: Garnish with 2 sliced green onions and serve immediately.

Related recipes