Tofu and Cabbage Peanut Stir-Fry
with rice vermicelli
- Coconut milk - 1/2 cup
- Stock, any type - 1/3 cup
- Cornstarch - 1 Tbsp
- Soy sauce, low-sodium - 3 Tbsp
- Peanut butter, creamy - 1 Tbsp
- Brown sugar - 1 tsp
- Chili-garlic sauce - 1 tsp
- Tofu, extra firm - 16 oz (vacuum packed preferable)
- Peanuts - 1/4 cup, chopped
- Carrots - 8 oz, sliced at a bias
- Cabbage, napa or savoy - 1 lb, chopped, white and green parts separate
- Green onions - 2 stalks, chopped, white and green parts separate
- Noodles, rice vermicelli - 4 oz (thin rice noodles; sub soba noodles)
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Hot sauce (opt) - for serving
- Tofu - If tofu is packaged in water, press out liquid first. Then chop into 1/2” / 1.3 cm cubes. (Can be done 1 day ahead)
- Make stir-fry sauce - Whisk together coconut milk, stock, cornstarch, soy sauce, peanut butter, brown sugar and chili garlic sauce. (Can be done up to 5 days ahead)
- Peanuts / Carrots / Cabbage - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Green onions - Chop green onions, keeping green and white parts separate. (Can be done up to 2 days ahead)
- Cook noodles according to package directions. (Note: Many varieties of rice noodles need just to be soaked in hot water until tender.)
- Heat a nonstick pan or wok over medium-high heat. Add first part of oil and then tofu to heated oil. Saute until tofu is golden on all sides, seasoning with some salt and pepper as it cooks, 6 to 8 minutes total. Set aside.
- Return wok to heat and add second part of cooking oil. Add carrots and white parts of green onions and saute until carrots are tender, ~5 minutes. Add a splash of water if the pan starts to look dry.
- Add cabbage and saute until cabbage is tender but still has a bit of crunch, 1 to 3 minutes more.
- Move cabbage to the side of the pan, forming a donut in the middle. Pour stir-fry sauce into the donut and bring to a simmer. Simmer for 2 minutes until sauce thickens.
- Add tofu back to pan and toss everything to coat in sauce.
- Serve tofu and vegetables over noodles. Top with peanuts and green parts of green onions. Add some hot sauce if you’d like. Enjoy!
The sauce was missing something....0 Helpful
Very happy with this meal and was excited to have it again for leftover night!0 Helpful
Our rice noodles got all bunched up, but it still tasted ok.0 Helpful
Not great as leftovers.0 Helpful
I don't really know how to rate this, because the person in the household who knows and loves Asian cuisines says this is awful... But the other two of us enjoyed it. It tasted similar to a pad Thai.0 Helpful
I used half a cabbage for the cabbage and used peanut sauce left over from the week before meal.0 Helpful