Stir Fry Tofu, Cabbage, and Shiitake Mushrooms
The five-spice tofu fries beautifully in this recipe to provide a crispy, golden crust that contrasts with the soft mushrooms and sweet cabbage. Make extra for leftovers because this dish reheats easily.
Servings: 2 people
Calories: 225kcal
Cost: $3
Equipment
- Knife
- Chopping Board
- Spatula
- Wok
Ingredients
- 12 oz. Tofu five-spice dry tofu or extra firm from your Asian grocery store
Stir Fry Vegetables
- ½ head Cabbage sliced
- 6 Shiitake Mushrooms about a handful, sliced
Flavoring
- 6 cloves garlic chopped
- 3 sprigs Green Onion chopped
- 2 tablespoon canola oil
- 2 tablespoon Soy sauce light soy sauce
Instructions
- Gather the ingredients.
- Heat 1 tablespoon of oil in your frying pan or wok. Add the tofu and fry until the edges are golden brown and crispy, about 5 minutes.
- Make a well in the middle of your pan. Add the remaining 1 tablespoon of oil to the pan with the chopped garlic and green onion. Stir to combine the aromatics with the tofu.
- Add the sliced cabbage and combine.
- Add the sliced mushrooms and soy sauce. Combine the ingredients.
- Add 2 tablespoons of water to the pan and cover with a lid. Allow the cabbage to steam until cooked, about 3 minutes.
- Once the cabbage and mushrooms are softened and cooked through, remove the stir fry from the heat and serve.
- Enjoy your cabbage, tofu, and mushroom stir fry!
Video
Nutrition
Calories: 225kcal | Carbohydrates: 21g | Protein: 7g | Fat: 15g | Saturated Fat: 1g | Sodium: 1055mg | Potassium: 638mg | Fiber: 8g | Sugar: 9g | Vitamin A: 402IU | Vitamin C: 89mg | Calcium: 120mg | Iron: 2mg