Nutrient-Rich! Soft Tofu and Napa Cabbage Stir-fry Recipe
A healthy and delicious stir-fry using leftover napa cabbage and tofu, a special recipe for the whole family to enjoy
Have you ever wondered what to do with leftover napa cabbage and tofu in your fridge? Don’t worry! This recipe transforms them into a fantastic dish. It’s so delicious that even your daughter, who loves tofu, will finish her bowl in one sitting! The napa cabbage and tofu stir-fry is also an excellent meal replacement option for those on a diet or seeking a healthy meal. It’s good for your health and tastes great! Discover this special recipe that takes care of both your health and your taste buds!
Main Ingredients- 1 block Tofu (approx. 150g)
- 3-4 leaves Napa Cabbage
- A little Green Onion
- 2 Eggs
Seasoning Ingredients- 2 Tbsp Soy Sauce
- 1/2 Tbsp Vinegar
- 1/2 Tbsp Sugar
- 1/2 to 1 Tbsp Corn Syrup (or Oligosaccharide)
- 1 Tbsp Sesame Oil
- 2 Tbsp Water
- 2 Tbsp Soy Sauce
- 1/2 Tbsp Vinegar
- 1/2 Tbsp Sugar
- 1/2 to 1 Tbsp Corn Syrup (or Oligosaccharide)
- 1 Tbsp Sesame Oil
- 2 Tbsp Water
Cooking Instructions
Step 1
First, wash the napa cabbage thoroughly and cut it into bite-sized pieces (about 3-4 cm). Finely chop the green onion. Cut the tofu into bite-sized cubes, approximately 1.5 cm thick.
Step 2
Gently pat the cubed tofu dry with paper towels. Sprinkle 3-4 pinches of salt over the tofu to season it and draw out excess moisture. Let it sit for about 5 minutes before use. This step helps to infuse flavor into the tofu and improve its texture.
Step 3
In a bowl, crack the 2 eggs. Add 1 teaspoon of sesame oil and 2-3 pinches of salt. Whisk everything together until well combined to create the egg wash. Adding a little sesame oil helps to reduce any eggy smell and adds a nice aroma.
Step 4
Wipe off any excess moisture from the seasoned tofu again with paper towels. Dip the tofu pieces into the prepared egg wash, ensuring they are evenly coated. Coating the tofu in egg makes it more tender and adds a delightful savory flavor when cooked.
Step 5
In a small bowl, combine all the seasoning ingredients: 2 Tbsp soy sauce, 1/2 Tbsp vinegar, 1/2 Tbsp sugar, 1/2 to 1 Tbsp corn syrup, and 2 Tbsp water. Stir well to create the sauce mixture. Having the sauce pre-mixed makes the cooking process smoother.
Step 6
Heat a pan over medium heat and add enough cooking oil. Add the chopped napa cabbage and stir-fry for about 2-3 minutes until it softens and wilts. The cabbage will release some moisture, making it tender and juicy.
Step 7
Once the napa cabbage is sufficiently stir-fried, add the egg-coated tofu to the pan. Continue to stir-fry together for another 3-4 minutes until the tofu is lightly golden and well combined with the cabbage. Stir gently to prevent the tofu from breaking apart.
Step 8
Finally, pour the pre-made sauce into the pan. Let it simmer and thicken slightly for 1-2 minutes, ensuring the ingredients are well coated with the sauce. Just before turning off the heat, add the chopped green onions and give it a quick stir to finish. Your delicious tofu and napa cabbage stir-fry is ready! It’s best enjoyed hot.
