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Tofu and Cabbage Peanut Stir-Fry
with rice vermicelli

Active: 30 Total: 30
A creamy rich peanut sauce finishes this quick weeknight stir-fry that we last featured in 2018. We often serve stir-fry over rice, but this version is served over thin rice noodles for something a little different.
Smarts: If making Thursday's summer rolls, be sure to make a double batch of noodles tonight. The cooked noodles can be stored in a container of water in the fridge (drain before using).


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
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Hot sauce (opt) - for serving
Rice Vermicelli:
  • Noodles, rice vermicelli - 6 oz (thin rice noodles; sub soba noodles)


  1. 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)
  2. 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)
  3. Peanuts / Carrots / Cabbage - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  4. Green onions - Chop green onions, keeping green and white parts separate. (Can be done up to 2 days ahead)

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  1. Cook noodles according to package directions. (Note: Many varieties of rice noodles need just to be soaked in hot water until tender. If making Thursday’s meal, prepare noodles for that night at the same time.)
  2. 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.
  3. 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.
  4. Add cabbage and saute until cabbage is tender but still has a bit of crunch, 1 to 3 minutes more.
  5. 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.
  6. Add tofu back to pan and toss everything to coat in sauce.
  7. Serve tofu and vegetables over noodles (reserve half if doubled). Top with peanuts and green parts of green onions. Add some hot sauce if you’d like. Enjoy!



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