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Tofu, Carrot, Cabbage, and Cashew Stir-Fry
over rice

Active: 35 min Total: 35 min
This quick weeknight stir-fry is chock-full of healthy ingredients and the addition of cashews offers a great crunch.
Smarts: Stir-fries are super versatile, so feel free to sub in any vegetables, just order them by how long ingredients will take to cook.


Tofu, Carrot, Cabbage, and Cashew Stir-Fry:
  • Garlic - 2 cloves , minced
  • Onions, small - 1 , chopped
  • Cabbage - 1/2 head , chopped
  • Carrots - 1/2 lb , sliced thinly
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb , cubed
  • Soy sauce, low-sodium - 2 Tbsp
  • Rice vinegar - 1 Tbsp
  • Ketchup - 1 Tbsp
  • Corn starch - 2 tsp + 1 Tbsp
  • Water - 1/2 cup
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Cashews - 1/2 cup
  • Lemon - 1/2 , juice of
Rice (yields ~4 cups):
  • Jasmine rice, brown or white (uncooked) - 1 1/3 cups


  1. Garlic / Onions / Cabbage / Carrots - Prep as directed. For cabbage, if making tomorrow’s dinner, peel off 8 cabbage leaves (or 2 / serving) before chopping for tonight. (Can be done up to 3 days ahead)
  2. Tofu - If tofu is packaged in water, press out liquid first. Then chop into cubes. (Can be done up 1 day ahead)
  3. Rice - This makes enough for tomorrow’s meal. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  4. Make stir-fry sauce - Mix together minced garlic, soy sauce, rice vinegar, ketchup, first part of corn starch, and water.

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  1. Toss tofu with second part of corn starch.
  2. Heat a wok over medium-high heat. Add first part of cooking oil and then tofu to heated oil. Saute for ~5 minutes, until golden. Remove from wok and set aside.
  3. Return wok to heat and then add second part of oil. Then add onions and carrots to heated oil with a sprinkle of salt. Saute for ~6 minutes.
  4. Add cabbage and saute for ~2 minutes.
  5. Return tofu back to wok and push all ingredients to the side forming a donut hole. Give your sauce a stir and then pour sauce into the hole. Wait for sauce to darken and bubble and then toss everything through.
  6. Remove from heat. Fold in cashews and finish with lemon juice and season to taste with salt and pepper. Enjoy with rice! (Remember to reserve half of the rice for tomorrow night’s dinner)



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