Tofu and Cabbage Peanut Stir-Fry
with rice vermicelli
Creamy, peanut-based sauce finishes this quick weeknight stir-fry. We often serve stir-fry over rice, but we're mixing things up and using thin "vermicelli" rice noodles as the base for this dish. (Feel free to use rice if you prefer.)
Ingredients
- 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
Prep
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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)
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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)
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Peanuts / Carrots / Cabbage - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Green onions - Chop green onions, keeping green and white parts separate. (Can be done up to 2 days ahead)
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Make
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Cook noodles according to package directions. (Note: Many varieties of rice noodles need just to be soaked in hot water until tender.)
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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.
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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.
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Add cabbage and saute until cabbage is tender but still has a bit of crunch, 1 to 3 minutes more.
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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.
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Add tofu back to pan and toss everything to coat in sauce.
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Serve tofu and vegetables over noodles. Top with peanuts and green parts of green onions. Add some hot sauce if you’d like. Enjoy!
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