This tofu cabbage stir fry is going to go to the top of the list of things to make – pinky swear!
It’s full of flavor and yes, I am eating vegetables! My friend Morgan and I went to an Asian grocery store a week ago and I bought some Taiwanese cabbage. It’s delicious!
This recipe was made on my Instagram stories, and I just put it together with things I had on hand. In the video I used Chow Fun noodles, but those are pretty hard to find.
For this recipe, I substituted lo mein noodles, because those are readily available in most grocery stores.
What type of tofu should you use in stir fry?
For stir fry, I like using firm or extra firm. The extra firm for some reason doesn’t have to be pressed for very long. To press tofu, simply wrap the tofu in paper towels, and place a heavy object on it, like a can of tomatoes, and that helps remove the excess water in the tofu before cooking.
What is the best stir fry sauce to buy?
Because most stir fry dishes are low in points because of all the vegetables, you can tend to splurge on stir fry sauces. But be careful, because some of the sauces out there can be 8 points for just 2 tablespoons. My go to stir fry sauce is Ying’s Kitchen. It can be found in some grocery stores in 36 states. Click here for a store locator. They also sell it online.
Ingredients Needed for Tofu and Cabbage Stir Fry
- lo mein noodles – be sure to weigh your noodles because some come in “bundles” and could be two servings
- veggies of choice – I used carrots, cabbage and spinach – about 1.5 cups of veggies
- tofu – I used extra firm tofu
- stir fry sauce – Ying’s Kitchen is my favorite brand – you can find their store locator here – they are available in 36 states
- soy sauce, sesame oil, chili oil
Ingredients
- 2 oz. lo mein noodles (dry) cooked and set aside
- 3 ounces extra firm tofu, cut into bite sized pieces
- salt and pepper
- 1 cup cabbage, thinly sliced
- 1/2 cup carrots, cut into matchsticks
- 1 tablespoon stir fry sauce
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon chili crisp
Instructions
- Cook lo mein noodles according to package directions. Mine cook in about 3 minutes. Set aside.
- Heat skillet with avocado oil spray. Season tofu with salt and pepper. Pan fry for 3 minutes and remove from skillet.
- Add cabbage and carrots and saute for 2-3 minutes. Add in the noodles, tofu, stir fry sauce, soy sauce, sesame oil and chili oil and cook for 1 minute.
Notes
At the time of this publication, this recipe is 8 WW points. Click here for the WW tracker.
If you want to save points, skip the sesame oil and chili oil, but I really think those two ingredients make this dish.
Want more tofu recipes? Check out my salt and pepper tofu – so good!
