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.)
Tags
Ingredients
Peanut Stir-Fry Sauce:
- 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 and Cabbage Stir-Fry:
- 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
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
414
Just a moment...
% Daily Value
Total Fat
22g
33%
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Saturated Fat
6g
28%
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Trans Fat
0g
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Cholesterol
0mg
0%
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Sodium
450mg
19%
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Total Carbohydrate
40g
13%
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Dietary Fiber
6g
23%
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Sugars
4g
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Protein
18g
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Prep
- 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)
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Make
- 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!
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
414
Just a moment...
% Daily Value
Total Fat
22g
33%
Just a moment...
Saturated Fat
6g
28%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
0mg
0%
Just a moment...
Sodium
450mg
19%
Just a moment...
Total Carbohydrate
40g
13%
Just a moment...
Dietary Fiber
6g
23%
Just a moment...
Sugars
4g
Just a moment...
Protein
18g
Just a moment...
Reviews
Ratings
51 reviews
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 HelpfulI used half a cabbage for the cabbage and used peanut sauce left over from the week before meal.
0 Helpful